Rosemary Lamb Shoulder

Ingredients

• 4-pound bone-in lamb shoulder, excess fat removed and scored 1/2″ deep on top
• 2 tablespoons extra virgin olive oil
• 1 head garlic cloves, peeled and crushed
• 3-4 sprigs rosemary
• 1 carrot, peeled and roughly chopped
• 1 stalk celery, roughly chopped
• 1 onion, roughly chopped
• 1 pound baby potatoes
• 1 bay leaf
• (optional) juice of 1 lemon
• salt and pepper