Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

Slow-Roasted Lamb Shoulder with Almond-Mint Pesto
Photo by © John Kernick

Ingredients

  • 5 1/2-pound lamb shoulder roasts, tied have your butcher do this
  • 3 ounces slivered almonds
  • 3 ounces slivered almonds
  • Salt and freshly ground pepper
  • 5 1/2-pound lamb shoulder roasts, tied have your butcher do this
  • 2 cups mint leaves, from one 3-ounce bunch
  • 1 clove garlic, smashed
  • + 6 more ingredients
    • ¾ cup plus 2 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper
    • ¾ cup plus 2 tablespoons extra-virgin olive oil
    • Lemon wedges, for serving
    • ¼ cup freshly grated Parmigiano-Reggiano cheese
    • 2 cups mint leaves, from one 3-ounce bunch

Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking. Preheat the oven to 325°. In a food processor, pulse the almonds with the garlic until finely chopped. Add the mint leaves, cheese and 3/4 cup of...

View full recipe at My Recipes

Comments

Variations on Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

  • Slow-Roasted Lamb Shoulder with Almond-Mint Pesto
    • Salt and freshly ground pepper
    • 5 1/2-pound lamb shoulder roasts
    • 0.75 cup(s) plus 2 tablespoons extra-virgin olive oil
    • 1 clove(s) garlic
    • +3 other ingredients


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