INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 90 MIN          SERVINGS: 4          COST: MEDIUM

3 LB. SHOULDER

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4 MEDIUM ONIONS COARSELY CUT

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5 -6 GARLIC CLOVES, WHOLE

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1/2 CUP DRY WHITE WINE

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ROSEMARY

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PEPPERCORNS

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SALT AND PEPPER TO TASTE

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EXTRA VERGIN OLIVE OIL

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RECIPE

HEAT OVEN AT 350°F

PLACE THE LAMB IN A SLIGHTLY OILED OVEN PAN. ADD ONIONS, GARLIC, ROSEMARY, PEPPERCORNS. SALT AND PEPPER TO TASTE AND THE WHITE WINE. DRIZZLE WITH OLIVE OIL AND PLACE IN PREHEATED OVEN. TO CALCULATE HOW LONG TO LEAVE IT IN THE OVEN: 30 MINUTES FOR EACH POUND. WHEN THE LAMB IS ALMOST COOKED, TURN OFF THE OVEN AND LEAVE THE LAMB INSIDE, THIS WILL MAKE IT VERY TENDER AND JUICY.

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SERVE WARM WITH THE ONIONS AND DRIZZLE SOME OF ITS JUICE OVER IT. YOU MAY DEBONE THE LAMB OR LEAVE IT WITH THE BONES.

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LAMB IS THE TYPICAL EASTER MEAL. THIS RECIPE MAKES THE LAMB VERY SOFT AND JUICY, THANKS TO THE WHITE WINE, BUT BE CAREFUL NOT TO OVER COOK IT.

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