Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

Ingredients

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

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