Slow-Roasted Lamb Shoulder With Pancetta
- 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
- 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.
- 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.
- 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.
garlic, pancetta, fresh rosemary, cracked black pepper, lamb shoulder
Taken from www.epicurious.com/recipes/food/views/slow-roasted-lamb-shoulder-with-pancetta-236877 (may not work)