Roast Lamb Shoulder

1 boned lamb shoulder, rolled and tied

1 large onion, quartered 

1 carrot, quartered 

4 cups chicken stock 




8 cups water 

1/2 cup salt

2 tablespoons brown sugar

3 bay leaves 

1/2 onion, sliced

1/2 packet pickling spices 


Salsa Verde 


1/2 cup Italian parsley 

1/2 cup mint

1/4 cup cornichon pickles

2 tablespoons of capers

1/2 cup olive oil 

2 lemons, juice and zest 


For the brine, 24 hours in advance, add all the ingredients to the pot. Bring to simmer at medium heat until salt has dissolved. Allow brine to cool completely. Place lamb in the cool brine, cover, and leave for 24 hours. Drain the brine and pat dry. 

To cook the lamb, preheat oven to 300 degrees F, then preheat a large skillet over medium heat for 3 to 5 minutes. Raise the heat to medium-high and add the lamb. Brown the lamb all over them remove from the heat. 


On a roasting tray, add carrot and onion. Add 4 cups of chicken stock. Place the lamb on top and place in the oven to cook for 3 hours. 


Remove lamb from the liquid and rest for 25 minutes. In the meantime, strain and skim the stock and reduce by two-thirds. 


For the salsa verde, blitz all ingredients in the food processor until smooth. 


Slice the lamb and garnish with roasted carrots, salsa verde, and some stock. Serve with a class of Te Muna Road Pinot Noir. 


Courtesy of State Point


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