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Lamb Shoulder with Citrus-Fennel dish

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Ingredients

Directions

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Steps

1
Done

Preheat oven to 300°. Using a sharp knife, score fat across the highest of lamb shoulder to form a crosshatch pattern, cutting regarding ¼" deep and spacing cuts about ¾" apart. Season generously all over with salt and pepper.

2
Done

Combine grated garlic, oil, red pepper flakes, grated zest, and 2 Tbsp. rosemary during a little bowl. Rub all over the lamb, working into score marks and anyplace there's a gap. Place lamb during a massive robust frying pan or baking dish. (At now the lamb may be coated and chilled up to one day if you would like to interrupt up the homework.)

3
Done

Cut the garlic by side down, along with a strip of zest put around the lamb. Pour in the wine and cover tightly with foil. Roast till meat is falling off the bone and fork-tender, 5–5½ hours. Keep coated and let rest half-hour.

4
Done

Gently toss orange items and fennel with juice during a medium bowl; season gently with salt.

5
Done

Tear the meats from the bone and organize with citrus and fennel dish

6
Done

High meat with a lot of rosemary and drizzle pan juices over.

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