For the lamb
- 1 (2.2-pound) shoulder/arm of lamb
- Olive oil
- Salt and freshly ground black pepper
- 1 large bunch fresh rosemary
- 1 bulb garlic, unpeeled, broken into cloves
For the sauce
- 1 tablespoon all purpose flour
- 2 cups chicken broth
- 3 tablespoons capers, soaked, drained and chopped
- 1 large bunch fresh mint, leaves picked and chopped
- 2 tablespoons red wine vinegar
- Heat oven to 500*F.
- Slash fat side of lamb with sharp knife. Place half of rosemary and half of garlic in Dutch oven. Rub lamb with olive oil then place on top of rosemary and garlic. Top with remaining rosemary and garlic then cover with lid or foil. Place in oven, reduce heat to 325*F, and cook 4 hours. Remove lamb from pan and wrap in foil.
- Remove all but 1 tablespoon fat from Dutch oven and remove any bits of rosemary. Put pan on stovetop over medium heat. Add flour and stir well to combine with fat. Add chicken broth and cook, stirring and scraping, until all brown bits have released. Add capers, reduce heat, and simmer 2 minutes. Add mint and vinegar then transfer to serving dish.
- Shred lamb with 2 forks before serving with sauce.
This recipe is from Food Network and Jamie Oliver. Lamb arm roasts are a harder cut of meat to deal with, but I thought this recipe turned out pretty well. The sauce was flavorful and the meat was super tender.