Slow-Roasted Lamb Shoulder with Pancetta
(Spalla di Agnello Arrosto con Pancetta)
Ingredients:
One 4-pound rolled boned lamb shoulder (about 7 pounds before boning), excess fat trimmed
4 ounces pancetta, diced
8 garlic cloves, peeled
3 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
Directions:
Place garlic down feed tube of mini processor; chop finely.
Scrape down bowl sides.
Add pancetta, rosemary, and pepper; blend to coarse paste.
Using small sharp knife, make 1/2-inch-deep slits all over lamb and fill each with pancetta paste.
Spread any remaining paste over outside of lamb.
Place lamb, seam side down, in roasting pan.
Preheat oven to 300°F.
Roast lamb uncovered until very tender and thermometer inserted into center registers 170°F, about 5 hours.
Transfer to platter; let rest 15 minutes.
Cut lamb crosswise into 1/2-inch thick slices.
Pour pan juices into bowl.
Remove and discard fat from surface.
Spoon pan juices over lamb. Makes 8 servings.