Prep Time
20 MIN
Cook Time
3.5 - 4 HRs
Total Time
4 HRs
Servings
6 - 8
Ingredients
For the American lamb:
● 1 boneless American lamb shoulder
● 11⁄2 teaspoons kosher salt
● Freshly ground black pepper
● 2 tablespoons olive oil
For the roasting pan:
● 4-5 leeks, trimmed, sliced into 1-2 inch rounds
● 5 cloves garlic, smashed
● 11⁄2 cups dry white wine
● 1 cup chicken or lamb stock
● 2 sprigs fresh thyme
● 2 bay leaves
● 1/2 teaspoon chili flakes
Directions
1. Prepare the lamb:
Remove the American lamb from the refrigerator 1 hour before cooking. Pat dry with paper towels and season the lamb generously with salt and pepper on both sides and inside any folds in the boneless shoulder. Drizzle the lamb with olive oil and rub so that the seasoning is distributed evenly.
2. Build the pan:
Preheat the oven to 325°F. Scatter the leeks and garlic in the bottom of a large Dutch oven or roasting pan. Sprinkle the chili flakes over the leeks. Place the lamb on top, fat side up. Tuck the thyme and bay leaves into the pan next to the lamb. Pour in the white wine and stock.
3. Begin roasting:
Cover tightly with a lid or foil and transfer to the oven. Roast for 3 hours, basting once or twice if desired.
4. Uncover and finish:
Remove the lid and continue roasting until the lamb is deeply tender and easily pulls apart with a fork, another 30–60 minutes. The top should be lightly browned and the leeks soft and tender.
5. Rest and serve:
Remove the lamb from the oven and let it rest for 15 minutes. Serve spooned with the leeks and pan juices, discarding the thyme sprigs and bay leaf.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
