Roast Shoulder of Lamb
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INGREDIENTS 2 cloves garlic 2-¾ pound boned shoulder of lamb, weight without bone Salt and pepper ½ cup water, for the roasting pan 6 tablespoons water, for the sauce 2 tablespoons softened butter, broken into 5 pieces Peel the garlic and cut each clove into three wedges. Use a small knife to make 6 incisions in the meat and slide a wedge of garlic into each one. Salt and pepper the meat generously. Roll and tie into a sausage-like shape if the butcher hasn’t already done so. Roast the lamb on a spit if possible (see Note). Use a stove-top rotisserie or the spit attachment in your oven if it comes with one. Preheat for about 15 minutes, then spit the lamb, set it into place, pour ½ cup of warm water into the drippings pan under the meat, and roast for 15 minutes per pound. Turn off the heating until and leave the lamb turning on the spit 5 to 7 minutes before making the sauce and serving (the meat should be very rare, as lamb should be). To serve, remove the meat from the spit, place on a cutting board, and slice, being careful not to lose any of the juices that come out of the meat. Place the meat on a warm platter. Add the meat juices as well as 6 tablespoons of water to the roasting pan and bring to a boil, scraping the bottom of the pan to dissolve anything stuck to it. Stir in the butter, salt and pepper lightly, then pour the sauce into a sauceboat to serve on the side. Serve immediately. Serve with White Beans Provencale or Green Beans NOTE - If you don’t have a rotisserie, cook the lamb in the oven. Preheat the oven to 425 degrees, place the lamb in a roasting pan, and roast for 15 minutes per pound. Turn off the oven but leave the lamb inside for 7 minutes, then carve and make the sauce as described above, but in this case, add ½ cup water to the roasting pan before adding the butter.