The front shoulder of the animal is often a challenge to cut into steaks due to the bone and sinew structure. This part of the animal works well for a roast.
Preparation Time: 30 minutes
Cooking Time: 3 – 4 hours
Front leg of lamb – 1
Olive oil – ¼ cup
Garlic, paste – 2 teaspoons
Salt – ¼ cup
Pepper 1 teaspoon
Rosemary – 1/2 cup fresh or 1/4 cup dry
Vinegar, Red Wine or Apple Cider – 1 pint
Prepare the garlic by mincing it finely and sprinkling salt on it then smashing it with the side of a chef’s knife blade. Mix all the marinade ingredients together.
Marinade alternative: Many forms of pickled vegetables will make a good marinade. I like using the liquid from the Dilly Beans my wife cans for the winter.
Remove the shank from the front leg. (The shank is often used as stew meat.) Place the roast in a Dutch oven that is slightly larger than the roast. Pour the marinade over the roast. Follow the Dutch Oven Roasting Basics instructions. Roast the shoulder for at least three hours, monitoring the heat regularly. Let the roast set for 15 minutes off of the heat and then slice it and serve hot.