Roast Lamb Shoulder With Rosemary, Sage, and Garlic
When it comes to roasting lamb, we usually select the shoulder. As with every traditional roast, rub it with salt and herbs—in this case finely chopped rosemary, sage, and garlic—before dousing it in extra virgin olive oil. If you do not have fresh herbs, use dried rosemary and sage, but reduce the quantity to half a tablespoon each; otherwise, they will be too overpowering.Allow the meat to roast in a hot oven for at least one hour, basting it from time to time with some white wine and juices from the pan, until golden brown and juicy. You can use a spoon, but a sprig of rosemary also makes a perfect basting brush.
