INGREDIENTS

0.5 oz. (4 cloves) Garlic  
0.1 oz. (1 1/2 tbsp) Dried Oregano  
0.5 oz. (1 1/2 tsp) Lemon Zest  
0.1 oz. (1 tbsp) Fresh Mint  
0.4 oz. (1 tbsp) Lemon Juice  
0.4 oz. (1 tbsp) Olive Oil  
1 Tbsp. Kosher Salt  
2 tsp. Black Peppers  
2 lbs.  Lamb Shoulder, trimmed 

DIRECTIONS

1.) Using a mortar & pestle (or a small food processor) grind the first eight ingredients into a coarse paste.

2.) Trim the lamb shoulder of any bones and excess fat. Using a sharp knife, score the surface of the meat with several small slits. Rub the garlic paste all over the lamb, making sure to get it into the incisions. Cover the lamb with plastic wrap and refrigerate overnight.

3.) Remove the lamb from the refrigerator and let sit at room temperature for 30 minutes before cooking.

4.) Roast the lamb in a 350 degree oven until the outside has a nice crust and the internal temperature is 160 degrees (about 30 minutes per pound).

5.) Let rest 10 minutes before slicing.