Garlic-studded Slow-roasted Lamb Shoulder

- John Bishop, Owner of Bishop's & Author of Fresh: Seasonal Recipes Made with Local Foods

Ingredients

Slow-roasted lamb:
1 3 lb boneless lamb shoulder
2 tbsp olive oil
1 tsp coarse salt
1 tsp pepper
2 tbsp sliced garlic

Puy Lentil stew:
2 tbsp plive oil
1/2 cup diced onions
1 tsp minced garlic
1/2 cup diced celery root
1/2 cup diced carrots
1/2 cup diced parsnips
1 tsp paprika
1 tsp ground cumin
1 cup puy lentils, washed and drained
1/2 cup red wine
4 cups vegetable or chicken stock
salt and pepper to taste

Directions

Slow-roasted lamb:
1. Preheat oven to 450F.
2. Season lamb shoulder with salt and pepper.
3. Score the meat lightly and press garlic slices into meat.
4. Roll and tuck lamb into a cylinder shape 6 inches in diameter and tie with butcher's twine every 2 inches to secure the meat and ensure it retains its shape while cooking.
5. Score the skin lightly and press remaining garlic slices into the meat.
6. Place oil in a roasting pan, roll the lamb in the oil and roast for 45 minutes, until lamb is golden brown and the skin is crispy. Remove lamb from oven.
7. Reduce the heat to 350F. Cover the pan of lamb with 2 layers of aluminium foil and seal tightly. This allows steam to build up inside the pan, cooking the lamb in its own juices. Bake lamb for 2 hours until very tender when pierced with a knife.
8. Allow to rest for 15 to 30 minutes before slicing.

Puy Lentil Stew:
1. Heat olive oil in a medium saucepan on medium-high heat.
2. Add onions, garlic, celery root, carrots and parsnips and saute until lightly coloured, about 5 minutes.
3. Stir in paprika, cumin and lentils until welll combined.
4. Add wine, mix well and pour in vegetable or chicken stock.
5. Bring to a simmer, reduce the heat to medium-low and cook for 1 hour or until lentils and vegetables are tender.
6. Season with salt to taste.

To serve:
1. Ladle lentil stew into warmed bowls.
2. Slice lamb and place 2 slices on top of each bowl of stew. Serve immediately.
2. While the steak is resting, heat a skillet on medium heat. Add butter and onions and cook for 5 minutes, stirring occasionally. Reduce the heat to its lowest setting. Cover tightly with a lid
and gently cook onions for 30 to 40 minutes. Season with the remaining salt.

(Metro, June 25 2007)