Slow Roasted Lamb Shoulder with Chimichurri Marinade | Virginia Living

Ingredients

• 4 ounces extra virgin olive oil
• 2 tablespoons red wine vinegar
• 3 ounces Italian parsley, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons fresh oregano, finely chopped
• 1-2 fresh jalapeños, chopped (Remove the seeds if you prefer less spice.)
• kosher salt
• freshly cracked black pepper
• 1 lamb shoulder, about 4 to 4 ½ pounds