Lamb with Garlic and Rosemary

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. This will create a fragrant paste.
3. Place the lamb shoulder on a clean workstation or cutting board.
4. Using a sharp knife, make shallow cuts on the surface of the lamb. This allows the marinade to better penetrate the meat for wonderful flavor.
5. Rub the garlic and rosemary paste all over the lamb shoulder, making sure to get into the cuts you made earlier. Let rest for 15 minutes to marinate.
6. Place lemon slices at the bottom of a roasting pan. Spend a moment arranging them evenly for even flavor distribution.
7. Put the marinated lamb on top of the lemon slices in the roasting pan and pour the chicken broth around the lamb. The broth will keep the lamb moist during roasting.
8. Cover the roasting pan with aluminum foil, ensuring a tight seal to trap moisture. This will help tenderize the lamb.
9. Place the roasting pan in the preheated oven and roast for 1 hour.
10. After an hour, remove the foil from the pan. Continue roasting for an additional 30 minutes to allow the outside of the lamb to brown nicely.
11. Check the internal temperature of the lamb with a meat thermometer. It should reach at least 145°F for medium-rare or 160°F for medium.
12. Once the lamb is done, remove it from the oven and let it rest for at least 10 minutes before slicing. Resting ensures the juices redistribute throughout the meat.
13. Slice and serve the lamb warm. You can drizzle any pan juices over the top for extra flavor.