Roasted Shoulder of Lamb

Name: Roasted Shoulder of Lamb
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT4H25M0.000S
Total time: P0Y0M0DT4H35M0.000S
Yield: 6 servings
Ingredients: 4 pound lamb shoulder; Garlic cloves, sliced; Rosemary sprigs; Sea salt; Olive oil; 1 tablespoon flour; 1/2 bottle red wine or vegetable stock

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Total: 4 hr 35 min

Prep: 10 min
Cook: 4 hr 25 min

Yield: 6 servings

Total: 4 hr 35 min

Prep: 10 min
Cook: 4 hr 25 min

Yield: 6 servings

Ingredients

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4 pound lamb shoulder

Garlic cloves, sliced

Rosemary sprigs

Sea salt

Olive oil

1 tablespoon flour

1/2 bottle red wine or vegetable stock

Directions

Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.;