Lamb Shoulder with Citrus-Fennel Salad

Ingredients for Lamb Shoulder with Citrus-Fennel Salad

• 1 (5 1/2–6-lb.) lamb shoulder (not tied)

• Kosher salt, freshly ground black pepper

• 6 garlic cloves, finely grated, plus 2 heads, halved crosswise

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon finely grated orange zest, plus one (3x1") strip zest

• 2 tablespoons finely chopped rosemary, plus more for serving

• 240ml dry white wine

• 6–8 mixed small oranges (such as blood, mandarin, and navel), peeled, halved, sliced or torn into small sections

• 1 large fennel bulb with fronds, thinly sliced

• 2 tablespoons fresh lemon juice

Preheat oven to 149°C. Using a sharp knife, score fat across the top of lamb shoulder to create a crosshatch pattern, cutting about 1/4" deep and spacing cuts about 3/4" apart. Season generously all over with salt and pepper.

Combine grated garlic, oil, red pepper flakes, grated zest, and 2 tablespoons rosemary in a small bowl. Rub all over lamb, working into score marks and anywhere there is an opening. Place lamb in a large cast-iron skillet or baking dish. (At this point the lamb can be covered and chilled up to 1 day if you want to break up the prep.)

Arrange garlic heads, cut side down, around lamb and add strip of zest. Pour in wine and cover tightly with foil. Roast until meat is falling off the bone and fork-tender, 5–5 1/2 hours. Keep covered and let rest 30 minutes.

Gently toss orange pieces and fennel with lemon juice in a medium bowl; season lightly with salt.

Tear the meat off the bones in large pieces and mound on a platter. Arrange citrus and fennel salad next to meat. Top meat with more rosemary and drizzle pan juices over.

Lamb can be roasted 1 day ahead. Let cool; cover and chill. Gently reheat, covered, in a 149°C oven until warmed all the way through, at least 1 hour, before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.