Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

Ingredients

• 1  garlic smashed
• 2.5 pound lamb shoulder roasts 
• 8 servings lemon wedges for serving
• 2 cups mint leaves 
• 0.8 cup olive oil extra-virgin
• 0.3 cup parmigiano-reggiano cheese freshly grated
• 8 servings salt and pepper freshly ground
• 3 ounces slivered almonds 

Equipment

• food processor
• frying pan
• oven
• roasting pan
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking.
2. Preheat the oven to 32
3. In a food processor, pulse the almonds with the garlic until finely chopped.
4. Add the mint leaves, cheese and 3/4 cup of the oil and process until smooth. Season the pesto with salt.
5. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
6. Add the roasts and cook over high heat, turning, until browned all over, about 10 minutes.
7. Transfer the roasts to a large roasting pan and spread half of the pesto over them. Cover tightly with foil and roast for about 2 hours, until an instant-read thermometer inserted in the center of each roast registers 17
8. Remove the foil, increase the oven temperature to 425 and roast for 30 minutes longer, until browned on top.
9. Transfer the lamb to a cutting board and let rest for 10 minutes.
10. Remove the strings and carve each roast into 1/2-inch-thick slices.
11. Serve with the remaining pesto and lemon wedges.