Roasted Lamb Shoulder

• A 2 ¼ lb. (1 kg) boned shoulder of lamb (weight without bone)
• 2 cloves garlic

Two hours ahead of time, take the meat out of the refrigerator.

Peel the garlic and cut each clove into three wedges. Use a small knife to make six incisions in the meat and slide a wedge of garlic into each one. Salt and pepper the meat generously. Roll and tie into a sausage-like shape if the butcher hasn’t already done so.

Roast the lamb on a spit if possible (see