ROASTED LAMB SHOULDER
Boned shoulder of Lamb (about 750gr)
3 garlic cloves, peeled and minced
1 tablespoon olive oil
coarse sea salt
Pepper to tast
1 sprig rosemary, leaves removed
Preheat oven to 220°C.
Put the garlic and rosemary in a small bowl with olive oil.
Take a sharp knife and make small slits in lamb in several places.
Rub galric mixture over lamb, and push into the small slits.
Sprinkle roast with coarse salt and roast for 30 minutes
Let stand for about 15 minutes before carving.
Picture: Maryna Kruger