Lamb shoulder with herb crust

Ingredients for 6 servings:

• 1 ½ kg lamb shoulder(s) with bone
• salt and pepper
• 4 tbsp olive oil
• 2 bunches of parsley
• 2 tbsp breadcrumbs
• 6 garlic cloves
• ¼ tsp salt
• 2 tbsp olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Rub the lamb with salt and pepper. Heat the oil in a roasting pan on the stovetop and sear the lamb shoulder all over over high heat. Preheat the oven to 230°C and place the roast on the middle rack. Roast for a further 15 minutes, then reduce the heat to 220°C and cook for another 30 minutes, turning and basting frequently. In the meantime, finely chop the parsley and mix with the breadcrumbs. Finely chop the garlic cloves and add to the parsley mixture along with salt, pepper, and oil. Knead well. Cover the meat thickly with the herb mixture. Return to the oven and bake at 250°C for 10 minutes, until the topping is a beautiful golden yellow. Serve with tomato and vegetable or bean salad.