Boneless Lamb Shoulder Roast

• 1 cup fresh parsley leaves
• 4 medium or 2 large garlic cloves
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil, more or less
• One 3- to 4-pound boneless lamb shoulder

1. Preheat the oven to 300F.
2. Mince together the parsley and garlic until quite fine (a small food processor will work for this).
3. Add a big pinch of salt and some pepper and enough olive oil to make a slurry.
4. Smear this on and into the lamb, being sure to get it into every nook and cranny you can reach.
5. Put the lamb in a roasting pan (you can line the pan with foil to facilitate cleanup if you like).
6. Roast for about 1 1/2 hours, basting with the pan juices every 30 minutes or so.
7. When the internal temperature reaches 140F, turn the heat to 400F and roast for about 10 minutes more, or until the internal temperature is 150F and the exterior has browned nicely.
8. Let the roast sit for about 10 minutes before carving, then carve and serve, with some of the juices that come out during carving.

parsley, garlic, salt, extra virgin olive oil, lamb shoulder

Taken from www.epicurious.com/recipes/food/views/boneless-lamb-shoulder-roast-386699 (may not work)