1shoulder of lamb (2 to 3 pounds), boned and rolled
2garlic cloves, slivered
¼cup grated fresh gingerroot or 2teaspoonsground ginger
2onions, studded with cloves
Wipe the lamb with a damp cloth and slash the flesh in several places. Insert slivers of garlic and rub the lamb well with two tablespoons of the oil.
Mix the soy sauce, sherry and gingerroot in a large bowl. Add the meat and let it marinate for four hours, turning occasionally.
Preheat oven to slow (300°F.).
Remove the lamb from the marinade and wipe it with paper towels. Reserve the marinade. Brown the lamb in remaining olive oil in a heavy kettle or Dutch oven. When it is browned on all sides, add the onions, parsley and the reserved marinade.
Cover the pan and simmer the meat in the oven for two hours. Remove the lamb to a hot platter and pour the juices over it.