Slow-Roasted Shoulder of Lamb with Woody Herbs and Roasted Garlic
Slow-roasted lamb with woody herbs and roasted garlic for a cold evening feast. Perfect for gatherings, yielding 8-10 servings.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Roasting pan
- Aluminum foil
- Stove
- Saucepan
- Whisk
- Loaf pan
- Refrigerator
- Serving platter
- Tongs
- Griddle
- Nonstick skillet
- Ladle
- Spoon
- Plate
Ingredients
- 1 (5 pound) American Lamb Shoulder, bone-in
- 3 red onions, peeled, cut into 1-inch thick wedges
- 24 garlic cloves, peeled
- 8-10 bay leaves (fresh, if possible)
- 8 fresh rosemary sprigs
- 12 fresh thyme sprigs
- 8 fresh sage leaves
- Salt and black pepper, as needed
- 6 cups chicken stock
- 1 u00bd cups polenta meal
- 1 cup heavy cream
- Salt, to taste
- pinch nutmeg
- 1 bunch arugula, for serving
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