My F&W
quick save (...)
Slow-Roasted Lamb Shoulder with Almond-Mint Pesto
© John Kernick

Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

  • ACTIVE: 30 MIN
  • TOTAL TIME: 3 HRS plus overnight seasoning
  • SERVINGS: 8
  • STAFF-FAVORITE

Gerard Craft recommends seasoning lamb with salt and pepper, covering it with plastic wrap and letting it sit overnight in the refrigerator; simpler than brining, this method helps keep the meat succulent.

  1. Four 1 1/2-pound lamb shoulder roasts, tied (have your butcher do this)
  2. Salt and freshly ground pepper
  3. 3 ounces slivered almonds
  4. 1 garlic clove, smashed
  5. 2 cups mint leaves (from one 3-ounce bunch)
  6. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  7. 3/4 cup plus 2 tablespoons extra-virgin olive oil
  8. Lemon wedges, for serving
  1. Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking.
  2. Preheat the oven to 325°. In a food processor, pulse the almonds with the garlic until finely chopped. Add the mint leaves, cheese and 3/4 cup of the oil and process until smooth. Season the pesto with salt.
  3. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the roasts and cook over high heat, turning, until browned all over, about 10 minutes. Transfer the roasts to a large roasting pan and spread half of the pesto over them. Cover tightly with foil and roast for about 2 hours, until an instant-read thermometer inserted in the center of each roast registers 170°. Remove the foil, increase the oven temperature to 425° and roast for 30 minutes longer, until browned on top. Transfer the lamb to a cutting board and let rest for 10 minutes.
  4. Remove the strings and carve each roast into 1/2-inch-thick slices. Serve with the remaining pesto and lemon wedges.

Suggested Pairing

For a wine match, look to Cabernet—lamb's classic partner.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.