Lamb Shoulder Roast with Roasted Garlic Sauce

Lamb Shoulder Roast with Roasted Garlic Sauce
Photo by Iain Bagwell

Ingredients

  • 4 teaspoons cornstarch
  • 5 garlic cloves, peeled, plus 1 head
  • About 2 ½ cups reduced-sodium chicken broth
  • About 2 ½ cups reduced-sodium chicken broth
  • 3 tablespoons olive oil
  • 1 boned lamb shoulder roast* or boned leg of lamb (about 4 lbs.)
  • ½ cup fresh marjoram leaves, plus sprigs
  • + 6 more ingredients
    • 4 teaspoons cornstarch
    • 3 tablespoons olive oil
    • 1 teaspoon kosher salt
    • 1 boned lamb shoulder roast* or boned leg of lamb (about 4 lbs.)
    • Finely shredded zest of 2 lemons
    • 1 teaspoon ground black pepper

1. Preheat oven to 450°. In a food processor, whirl garlic cloves, zest, 1/3 cup marjoram leaves, and 1 tsp. each salt and pepper until minced. Blend in oil. 2. Remove any ties from lamb and open it up in a rimmed baking pan. Trim fat (leave a thin layer on the outside). Smear meat all over with ...

View full recipe at My Recipes

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