Lamb Shoulder with Citrus-Fennel Salad“For this lamb shoulder recipe, lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead (Bon Appétit).”
Ingredients – Serves: 8
- 5½ or 6-pound lamb shoulder (not tied)
- 6 garlic cloves, finely grated, plus 2 heads, halved crosswise
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon finely grated orange zest, plus one 3-by-1-inch strip of zest
- 2 tablespoons finely chopped rosemary, plus more for serving
- 6-8 mixed small oranges (such as blood, mandarin and navel), peeled, halved, sliced or torn into small sections
- 1 large fennel bulb with fronds, thinly sliced
- 2 tablespoons fresh lemon juice
- Preheat oven to 300 F. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about ¼ inches deep and spacing cuts about ¾ inches apart. Season generously all over with salt and pepper.
- Combine grated garlic, oil, red pepper flakes, grated zest and 2 tablespoons of rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening.
- Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)
- Arrange garlic heads, cut side down, around lamb and add strip of zest. Cover with foil. Roast until meat is falling off the bone and fork-tender, 5-5½ hours. Keep covered and let rest 30 minutes.
- Gently toss orange pieces and fennel with lemon juice in a medium bowl, then season lightly with salt.
- Tear the meat off the bones in large pieces and mound on a platter. Arrange citrus and fennel salad next to meat.
- Top meat with more rosemary and drizzle pan juices over. Enjoy!
Lamb can be roasted 1 day ahead. Let cool, cover and chill. Gently reheat, covered, in a 300 F oven until warmed all the way through, at least 1 hour, before serving.
Reprint: This recipe originally appeared on BonAppetit.com, written by Chris Morocco. Photo by Marcus Nilsson. To read more, click here.