ROASTED SHOULDER OF LAMB

• 4 pound lamb shoulder
• Garlic cloves, sliced
• Rosemary sprigs
• Sea salt
• Olive oil
• 1 tablespoon flour
• 1/2 bottle red wine or vegetable stock

1. Preheat oven to 350 degrees.
2. Push garlic (3 to 4 slivers) into the shoulder of lamb.
3. Cover with sprigs of rosemary, salt and a little olive oil.
4. Roast uncovered for 3 1/2 to 4 hours.
5. Remove lamb and leave to rest.
6. Drain off the excess fat.
7. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes.
8. Gradually add red wine or vegetable stock, stir until thick.

lamb shoulder, garlic, rosemary, salt, olive oil, flour, red wine

Taken from www.foodnetwork.com/recipes/roasted-shoulder-of-lamb-recipe0.html (may not work)