One 3 to 4 pound lamb shoulder
1 tsp salt 1 tsp black pepper
4 sprigs of rosemary about 4 inches long
1 lemon cut in half
Preheat oven to 450˚. Make sure the lamb is at room temperature before you begin. Rub lamb all over with 1 tablespoon oil, 1 teaspoon salt and 1 teaspoon pepper. Put about 3 leeks, cut in half, or one large onion, sliced, in the bottom of a roasting pan and set lamb on top. Scatter garlic, rosemary and oregano over the lamb and leeks, and then squeeze lemon juice over lamb and toss lemon halves into the pan. Cover the pan snugly with foil and roast for 30 minutes. Reduce the oven temperature to 325°F and continue to roast, covered, for 1 1/2 hours. At this point add vegetables like quartered potatoes, florence fennel, turnips, cauliflower, etc and roast for two more hours. Let the lamb rest for twenty minutes before serving.