Lamb shoulder with citrus-fennel salad
Tantalize your taste buds with succulent lamb shoulder paired with zesty citrus and fragrant fennel in this delectable and refreshing salad.
Ingredients:
- 5½–6-lb. lamb shoulder (not tied)
- garlic cloves, finely grated, plus 2 heads, halved crosswise
- Tbsp. extra-virgin olive oil
- tsp. crushed red pepper flakes
- tsp. finely grated orange zest, plus one 3x1" strip zest
- Tbsp. finely chopped rosemary, plus more for serving
- cup dry white wine
- mixed small oranges (such as blood, mandarin, and navel), peeled, halved, sliced or torn into small sections
- large fennel bulb with fronds, thinly sliced
- Tbsp. fresh lemon juice
Instructions:
- Preheat your oven to 300°. Using a sharp knife, make cuts across the fat on the top of the lamb shoulder in a crisscross pattern, going about a quarter inch deep and keeping the cuts about three-quarters of an inch apart. Season the lamb generously with salt and pepper all over.
- In a small bowl, mix grated garlic, oil, red pepper flakes, zest, and 2 tablespoons of rosemary. Rub this mixture all over the lamb, pressing it into the cuts and any openings. Put the lamb in a large cast-iron skillet or baking dish. If you want to prepare it ahead of time, you can cover and refrigerate the lamb for up to one day.
- Surround the lamb with the garlic heads, cut side down, and add the strip of zest. Pour in the wine and cover tightly with foil. Roast the lamb until it is very tender and easily comes off the bone, which should take about 5 to 5 and a half hours. Keep it covered and let it rest for 30 minutes.
- In a medium bowl, gently mix the orange pieces and fennel with lemon juice; lightly season with salt.
- Remove the meat from the bones in large pieces and place it on a platter. Serve the citrus and fennel salad alongside the meat. Garnish the meat with more rosemary and drizzle the pan juices over the top.
- You can prepare the lamb a day ahead. Let it cool, then cover and refrigerate. Reheat it gently, covered, in a 300° oven until it is heated all the way through, which should take at least an hour, before serving.
Summary:
- Calories: 6329 kcal
- Fat: 470 g
- Protein: 354 g
- Carbs: 119 g
- Potassium: 7511 mg
- Magnesium: 586 mg