Slow-cookedlambshoulder with roasted lemons

Ingredients:

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• 4 lemons
• 3 tablespoons extra-virgin olive oil, divided
• 1 (2- to 2 1/2-pound) boneless lamb shoulder, tied
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 4 cups low-sodium chicken broth
• 1 tablespoon juniper berries
• Method: 

  
  

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  Preheat the oven to 350°F. Grate 1 teaspoon lemon zest and set aside. Halve lemons, toss with 1 tablespoon oil and place on a parchment-paper-lined baking sheet. Set aside.

  
  

  Season lamb with salt and pepper. In a large Dutch oven, heat remaining 2 tablespoons oil over medium-high heat until hot. Add lamb and brown on all sides, about 10 minutes. Add broth, juniper berries and lemon zest, and bring to a boil. Cover and roast in the oven about 2 hours or until lamb is tender, turning meat several times. 

  
  

  With 1 hour roasting time remaining, place the pan of lemon halves onto the bottom rack of the oven and roast about 1 hour or until browned and juicy.

  
  

  Transfer roast to a platter. Strain braising liquid through a fine-mesh sieve into a medium bowl. Discard juniper berries. Return liquid to the Dutch oven and bring to a boil. Cook until reduced to about 2 cups.

  
  

  Serve lamb with reduced cooking liquid and roasted lemons.
  More Info: 

  PER SERVING:220 calories (100 from fat), 11g total fat, 3g saturated fat, 75mg cholesterol, 290mg sodium, 4g carbohydrate (1g dietary fiber, 2g sugar), 24g protein