RECIPES Boneless Lamb Roast Email this recipe Servings: 6 Time: About 2 hours • 1 cup parsley leaves • 4 medium or 2 large cloves of garlic • Salt and freshly ground black pepper • About 2 tablespoons extra virgin olive oil • 1 3-4 pound boned lamb shoulder, trimmed of surface fat. Directions Preheat oven to 300 degrees. Mince parsley and garlic together until quite fine (a small food processor will work for this). Add a big pinch of salt, some pepper and enough olive oil to make a slurry. Smear this onto the lamb, making sure to get it in every nook and cranny possible. Put lamb in roasting pan lined with foil (to facilitate cleanup). Roast for about 1 1/2 hours, basting with pan juices every 30 minutes or so. When internal temperature reaches 140 degrees, turn heat to 400 degrees and roast about 10 minutes more, or until internal temperature is 150 degrees and exterior has browned nicely. Let roast sit for about 10 minutes, then carve and serve with some of its juices. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety