Slow Roasted Lamb Shoulder

• 2 sprigs each sage, rosemary, thyme, summer savory
• 1 tablespoon coriander seeds
• 2 tablespoons sea salt
• 6 cloves garlic
• 1 pinch freshly ground black pepper
• 4 tablespoons olive oil
• 1 6-lb bone-in lamb shoulder

1. Preheat oven to 425u0b0F (220u0b0C).
2. Finely chop the herbs. In a mortar, coarsely grind the coriander seeds and set aside. Next grind together the salt and garlic cloves. Mix in the herbs, coriander, and a generous amount of black pepper. Finally drizzle 3-4 tablespoons olive oil to make a coarse paste.
3. Trim the fat from the lamb and rub with the herb paste on all sides. Place the lamb shoulder in a large cast-iron pot or roasting pan. Put the lamb in the oven and let roast at a high temperature for 15 minutes.
4. Reduce heat to 300u0b0F (150u0b0C), seal the pot with a tight-fitting lid (or with aluminum foil if using a roasting tray), and forget the lamb in the oven for 3 or 4 hours.
5. The meat will fall off the bone, and it will be even more delicious reheated the next day.

sage, coriander seeds, salt, garlic, freshly ground black pepper, olive oil

Taken from food52.com/recipes/11883-slow-roasted-lamb-shoulder (may not work)