This took 3+ hours for a 5 lb bone-in shoulder roast. Within the last hour I basted the meat with the juices every 20 minutes. Didn’t have white wine so subbed in dry cider. The sauce reduced to a nice thick glaze, served over roasted potatoes. The citrus in the gremolata balances everything so nicely! My favorite cut of meat.
Need a rating between liked and loved it. This was good. There were a number of steps new to me and it still turned out! I was concerned about 2 TABLESPOONS of salt on the lamb (isn't it going to be too salty??) and sitting uncovered in the fridge for 24 hours (isn't it going to dry out??). But it wasn't and it didn't. My gas stovetop cooks hot and so by 12 minutes undisturbed the fat side of the meat was very dark. It only took 3 minutes on the other side and a minute each on the ends to be 'golden.' As well at 2 hours in the oven the 4.3 lb roast was at 185 degrees! Given how often I use my digital instant read thermometers, I believe this was an accurate temperature reading. But the roast wasn't overdone or stringy. The flavour was lovely. As another person recommended I strained the liquid from the pot after setting the roast to stand and made a sauce. As it was very strongly flavoured I added a bunch of water to it (as well as a roux). It was lovely on the mashed potatoes. DH usually has red currant jelly with lamb; however because of the sauce that was unnecessary. And the gremolata was absolutely perfect with the lamb itself. A lot goes a long way - I made half the gremolata and there is still half of that left over for a second dinner. I fished out some of the shallots as we love cooked onions -- for me they were too strongly flavoured; DH was very happy with them. MacMurray Pinot Noir was perfect. I will definitely make this again.
This recipe is really good for the core flavors of this dish. Be heavier handed with your herbs. DO NOT discard the lamb liquid. Reduce, add a roux and you'll have a INSANE flavored gravy. Trust me, I did it.
The citrus and vinegar in the gremolata perfectly cuts through the fat of the lamb.
Consider something to soak up juice as a side (mashed potatoes in my case) and a green veggie.
When we made this for Easter, we followed the recipe exactly; it was delicious. We will certainly make again and again.