Roast Bone-In Lamb Shoulder with Cinnamon and Fennel

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I was interested in doing something fresh and new with the lamb shoulder roasts I have in my deep freezer. I lucked out on the inspiration front when I saw that fennel was in my CSA box this week. Building on the brisket recipe from last week which had such a great balance of sweet and acidic flavors with the maple syrup and cider, I decided to go with honey and lemon and fennel for this roast. It turned out delicious!

Ingredients

Directions

Marinate lamb overnight with the juice of the orange and lemon.

Remove lamb from the refrigerator 1 hr before cooking. Preheat oven to 450 F. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil. Place lamb in a roasting pan with a lid (or use foil). Roast the lamb uncovered for 20 minutes.

While the lamb is roasting, make the spice rub. Mix the citrus zest, remaining oil, honey, spices and crushed garlic.

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Remove lamb and reduce oven to 325 F. Rub lamb with spice mixture and add the fennel bulb slices and fennel fronds to the pan. Pour the reserved marinade and stock in the bottom of the pan and cover the roasting pan. Return to oven and roast for 4 hours at 325 F, until tender. Let the lamb rest, covered, for 30 minutes. Serve with pan juices.

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I am a very busy real food mama! When I am not taking care of my 5 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I finds the time for homemade cooking because eating this way has truly changed my family’s life. Ditching processed food has helped us all to heal from a number of ailments including asthma, allergies, recurrent sinus infections and ADHD. I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

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