Lamb shoulder with citrus-fennel salad

Delight in the meld of succulent lamb shoulder with vibrant citrus and aromatic fennel. A refreshing, zesty salad bursting with bold flavors. Perfect for a gourmet culinary experience.

Ingredients:

• 1 (5 1/2–6-lb.) lamb shoulder (not tied)
• Kosher salt, freshly ground black pepper
• 6 garlic cloves, finely grated, plus 2 heads, halved crosswise
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. crushed red pepper flakes
• 1 tsp. finely grated orange zest, plus one (3x1") strip zest
• 2 Tbsp. finely chopped rosemary, plus more for serving
• 1 cup dry white wine
• 6–8 mixed small oranges (such as blood, mandarin, and navel), peeled, halved, sliced or torn into small sections
• 1 large fennel bulb with fronds, thinly sliced
• 2 Tbsp. fresh lemon juice

Instructions:

1. Preheat the oven to 300°F. Score the fat on top of the lamb shoulder using a sharp knife to create a crosshatch pattern, making cuts about 1/4" deep and spacing them about 3/4" apart. Season the lamb generously with salt and pepper.
2. In a small bowl, mix grated garlic, oil, red pepper flakes, grated zest, and 2 tablespoons of rosemary. Rub this mixture all over the lamb, working it into the score marks and any openings. Place the lamb in a large cast-iron skillet or baking dish. (The lamb can be covered and refrigerated for up to 1 day at this stage, if preferred.)
3. Place garlic heads, cut side down, around the lamb and add a strip of zest. Pour in the wine and cover tightly with foil. Roast until the meat is tender and falling off the bone, approximately 5 to 5 1/2 hours. Keep it covered and let it rest for 30 minutes.
4. In a medium bowl, gently mix lemon juice with orange pieces and fennel, then lightly season with salt.
5. Separate the meat from the bones into large pieces and place it on a platter. Arrange the citrus and fennel salad alongside the meat. Sprinkle more rosemary on the meat and drizzle the pan juices over it.
6. The lamb can be roasted a day in advance. Allow it to cool, cover, and refrigerate. Before serving, gently reheat the lamb, covered, in a 300°F oven until heated through, which should take at least 1 hour.

Summary:

• Calories: 6329 kcal
• Fat: 470 g
• Protein: 354 g
• Carbs: 119 g
• Potassium: 7513 mg
• Magnesium: 586 mg