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Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

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Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

Slow-Roasted Lamb Shoulder with Almond-Mint Pesto
John Kernick
Provided by:
total prep
Gerard Craft recommends seasoning lamb with salt and pepper, covering it with plastic wrap and letting it sit overnight in the refrigerator; simpler than brining, this method helps keep the meat succulent.


  • 4 1 1/2-pound lamb shoulder roasts, tied have your butcher do this
  • Salt and freshly ground pepper
  • 3 ounce(s) slivered almonds
  • 1 clove(s) garlic, smashed
  • 2 cup(s) mint leaves, from one 3-ounce bunch
  • 1/4 cup(s) freshly grated Parmigiano-Reggiano cheese
  • 3/4 cup(s) plus 2 tablespoons extra-virgin olive oil
  • Lemon wedges, for serving


  • 1. Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking.
  • 2. Preheat the oven to 325°. In a food processor, pulse the almonds with the garlic until finely chopped. Add the mint leaves, cheese and 3/4 cup of the oil and process until smooth. Season the pesto with salt.
  • 3. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the roasts and cook over high heat, turning, until browned all over, about 10 minutes. Transfer the roasts to a large roasting pan and spread half of the pesto over them. Cover tightly with foil and roast for about 2 hours, until an instant-read thermometer inserted in the center of each roast registers 170°. Remove the foil, increase the oven temperature to 425° and roast for 30 minutes longer, until browned on top. Transfer the lamb to a cutting board and let rest for 10 minutes.
  • 4. Remove the strings and carve each roast into 1/2-inch-thick slices. Serve with the remaining pesto and lemon wedges.