Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

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

Ingredients

  • 3 ounces slivered almonds
  • 2 cups mint leaves, from one 3-ounce bunch
  • 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
    • 5 1/2-pound lamb shoulder roasts, tied have your butcher do this

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
    • 0.25 cup(s) freshly grated Parmigiano-Reggiano cheese
    • 1 clove(s) garlic
    • 0.75 cup(s) plus 2 tablespoons extra-virgin olive oil
    • Lemon wedges
    • +3 other ingredients


Best Wine Deals

See More Deals





Snooth Media Network