- 2.5 lbs lamb shoulder(1200g, out of fridge at least 1 hour before starting to preheat oven!!)
- 2.5 oz butter (70g, room temperature!!)
- 1 sprig rosemary
- zest of 1 lemon
- 2-3 cloves garlic
- sea salt
Preheat oven to 400 F (200°C).
Wash and destalk rosemary and chop finely.
Wash and zest lemon.
Peel and crush 3 cloves of garlic.
With your fingers mix butter, rosemary, crushed garlic, lemon peel, salt and pepper together until very well combined.
Cover the lamb shoulder with rosemary lemon butter all over. Make sure all sides are covered in butter. I used my hands. Then place it in a ovenproof dish.
Place in the oven and reduce heat to 350 F (180°C) and roast for 50-75 minutes depending on desired doneness (more explanation in recipe post).
Once roasted, take out of the oven and let it rest for at least 10 minutes without cutting into it. This is to ensure the meat sucks up all its released juices again.
From here: https://greenhealthycooking.com/roast-lamb-shoulder/