Slow-Cooked Slow Carb Garlic Roasted Lamb
Author: 
Serves: 6 servings
 
(Makes about 6 servings)
Ingredients
  • 2 lb lamb shoulder (boneless is preferred)
  • Sea salt
  • Freshly ground pepper
  • Olive oil
  • 1-2  whole bulbs garlic
  • 2-3 sprigs rosemary
  • White wine (just a splash!)
  • 1.5 c chicken stock
Instructions
  1. Preheat oven to 450F.  Score the skin of the meat about 1 inch apart.  Place the roast in a large roasting pan.  Sprinkle with sea salt and pepper and drizzle with olive oil.
  2. Cut the garlic bulb(s) in half and place under the lamb to prop it up.  This will serve as a “rack” to allow the fat to drip off the lamb.  Poke the rosemary sprigs on top of the lamb, and cover the pan with foil.
  3. Place the pan in the oven and immediately turn the heat down to 320F.  Set the timer for 4 hours and leave alone.
  4. After 4 hours, remove the foil from the lamb and turn the oven up to 425F.  Roast for another 20 minutes so that the skin gets nice and crispy.  Take the lamb out of the oven, and place on a platter.  Cover with foil and rest for 15 minutes.
  5. Pour out most of the oil from the pan, and squeeze the cooked garlic cloves out onto the platter.  Add a splash of white wine and chicken stock to the remaining drippings and stir well.  Let the sauce bubble well, and don’t let it evaporate too much.  About 5-6 minutes.
  6. Pull the lamb apart and drizzle the sauce over it.   Serve.
Recipe by Finding My Fitness at https://www.findingmyfitness.com/slow-cooked-slow-carb-lamb-recipe/