Roast Shoulder of Lamb

Name: Roast Shoulder of Lamb
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 bunch fresh rosemary; 1 bunch fresh thyme; 3 1 ⁄ 2 to 4 lb. lamb shoulder; Coarse salt; Freshly ground black pepper; 12 peeled small white onions

Serves
serves 6

CHRISTOPHER HIRSHEIMER

Herdwick lamb is not available in this country, and we found that related breeds raised here were not noticeably more flavorful than good conventional lamb.

Ingredients

1 bunch fresh rosemary
1 bunch fresh thyme
3 ¹⁄₂ to 4 lb. lamb shoulder
Coarse salt
Freshly ground black pepper
12 peeled small white onions

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Instructions

Step 1

Preheat oven to 325°. Scatter sprigs from 1 bunch fresh rosemary and 1 bunch fresh thyme in a large roasting pan.

Step 2

Generously season a 3 ½ - 4-lb. lamb shoulder with coarse salt and freshly ground black pepper, then put on top of rosemary and thyme. Scatter 12 peeled small white onions around lamb.

Step 3

Roast lamb until internal temperature reaches 135° for medium rare, 1-1 1⁄2 hours. Transfer lamb to a warm platter, loosely cover with foil, and set aside to rest for 15 minutes before carving. Degrease pan juices and serve lamb with pan juices and onions.