chef john's garlic-studded roast lamb

Ingredients

• Servings: 6
• 3 1/2 pounds bone-in lamb shoulder roast
• 6 cloves garlic, halved
• 1 tablespoon olive oil
• kosher salt and freshly ground black pepper to taste
• 1 tablespoon italian seasoning
• 1 teaspoon dried rosemary
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon olive oil
• 1/4 cup thinly sliced baby romaine lettuce
• 1/4 cup halved cherry tomatoes
• 3 tablespoons red vinegar
• 2 cups cooked white beans

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 20 mins

Ready Time: 12 hrs 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• cut about 6 holes per side into lamb roast with a sharp knife and insert garlic clove halves into the holes. rub roast with 1 tablespoon olive oil. season all sides of roast with kosher salt and a generous amount of black pepper, italian seasoning, rosemary, and cayenne pepper. place into a roasting pan.
• roast in the preheated oven for 3 hours. turn off the oven with roast inside and leave it to rest for 1 hour. refrigerate meat overnight.
• cut cold lamb into 1/2-inch-thick slices. if any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. season slices with salt.
• heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear lamb slices in the hot oil until browned and crusty, about 10 minutes per side.
• toss lettuce with tomatoes in a bowl and drizzle with red vinegar; toss again to coat.
• heat beans in a saucepan over low heat. layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of lamb shoulder and about 1/4 cup lettuce mixture.