Slow-Roasted Lamb Shoulder with Pancetta

Slow-Roasted Lamb Shoulder with Pancetta

Info

Rating
Calories
667.0
Protein
40.0
Sodium
233.0
Fat
54.0

Description

For a classic side, heat drained canned white beans with olive oil, chopped garlic, and chopped fresh sage. What to drink: A full-bodied red wine with black cherry flavors and hints of pepper, like Ravenswood 2002 Monte Rosso Zinfandel from Sonoma ($32).

Ingredients

8 garlic cloves, peeled
4 ounces pancetta (Italian bacon), diced
3 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 4-pound rolled boned lamb shoulder (about 7 pounds before boning), excess fat trimmed

Directions

  1. Drop garlic down feed tube of mini processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse paste. Using small sharp knife, make 1/2-inch-deep slits all over lamb and fill each with pancetta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan. Do ahead Can be prepared 1 day ahead. Cover with plastic wrap and chill.
  2. Preheat oven to 300F. Roast lamb uncovered until very tender and thermometer inserted into center registers 170F, about 5 hours. Transfer to platter; let rest 15 minutes.
  3. Cut lamb crosswise into 1/2-inch-thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb.

Tags

    Garlic Lamb Roast Rosemary Bacon Winter Bon Appétit
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