Boneless Lamb Shoulder Roast

1 cup parsley leaves
4 medium cloves garlic
salt and freshly ground black pepper
about 2 Tbs. extra virgin olive oil
1 boned lamb shoulder (3-4 pound), trimmed of surface fat (ask the butcher)

Preheat oven to 300 F. Mince the garlic and parsley together until quite fine. Add a big pinch of salt, some pepper and enough olive oil to make it slurry. Smear this onto and into the lamb, making sure to get it into every nook and cranny possible. Put lamb into a roasting pan lined with foil. Roast for about 1 and 1/2 hours, basting with pan juices every 30 minutes or so. When internal temp reaches 140 F, turn heat to 400 F and roast about 10 minutes more, until internal temp is 150 F and the exterior has browned nicely. Let roast sit for about 10 minutes, then carve and serve with some if its juices.

From a newspaper clipping that my mother-in-law sent to me.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001