A boneless lamb shoulder roast is one of the simplest and most elegant cuts for entertaining. Grow and Behold lamb roasts come netted to help the meat cook more evenly. Keep the netting on while cooking but remove before slicing.
1 4-5lb Boneless Shoulder Lamb Roast
6 large garlic cloves, smashed
3-4 tablespoons olive oil
1/2 tsp. dry mustard
1/2 tsp. black pepper
1-2 fronds fresh rosemary, stems removed, coarsely chopped
Combine all ingredients in a small bowl, then rub liberally all over the meat. Return to fridge for 2-4 hours before roasting.
Preheat oven to 450F. Bring meat to room temperature before roasting (30-60 minutes).
Put meat in the oven, and immediately reduce heat to 325F. Roast about 30 minutes per pound.