Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

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

Ingredients

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

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

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

  • Slow-Roasted Lamb Shoulder with Almond-Mint Pesto
    • 2 cup(s) mint leaves
    • Lemon wedges
    • 5 1/2-pound lamb shoulder roasts
    • 0.75 cup(s) plus 2 tablespoons extra-virgin olive oil
    • +3 other ingredients


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