Roast Spring Lamb Shoulder (serves 6)

This simple roast lamb recipe is a family favorite for Easter dinner.  Pair it with fresh spring peas or roasted asparagus, roasted red potatoes and a glass of ruby red Chianti Classico, Yum.  

Ingredients

2 lb of lamb shoulder
2 cloves of garlic
1 sprig of rosemary finely chopped and another left whole for basting
1 tablespoon Salt
1 teaspoon freshly ground black pepper
½ cup extra virgin olive oil
½ cup of pinot grigio white wine
2 tablespoons of white vinegar

Directions

Heat oven to 350 degrees
Mince garlic with rosemary and combine with salt and pepper.
Rinse the lamb shoulder under running water, pat it dry, then with a very sharp knife make a few deep cuts in the meat. This will help to cook the lamb and allow the salt and flavorings to go deeper into the meat.
Lie the lamb shoulder on a baking tray, rub with the flavored salt and drizzle with plenty of extra virgin olive oil.
Roast in the oven for about 50 minutes or until the internal temperature reaches 125 degrees for medium rare, basting often with the sauce. You can use a spoon to collect the oil, or the sprig of rosemary will be a perfect brush to baste the lamb.
When the lamb is almost ready, turn up the oven to 400 degrees, pour the white wine and vinegar over the lamb and let it cook for approximately 10 minutes, or until golden brown.

Let the lamb sit for about 10 minutes before carving.