Shoulder of lamb is a very flavorful cut; unfortunately, the meat is not particularly tender.
1 1/2 cups plain yogurt
1 tablespoon dried oregano
1 1/2 teaspoons ground marjoram
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4-pound shoulder of lamb, bone-in
1. Mix together the yogurt, oregano, marjoram, salt, and pepper. Place the lamb in a bowl or pan just large enough to hold it, and cover lamb with the yogurt mixture. Marinate, covered and refrigerated, for 2 days.
2. When ready to cook, preheat oven to 450 degrees. Wipe the marinade from the lamb (it should be dry). Place lamb in roasting pan, and place pan in oven. Roast for 15 minutes. Reduce the heat to 350 degrees, and continue to roast until lamb reaches an internal temperature of 145 degrees (medium, about 45 minutes). Remove from oven, let rest for 15 minutes, carve, and serve.
Shoulder of lamb, normally weighing 4 to 6 pounds, is a very flavorful cut; unfortunately, the meat is not particularly tender. The following marinade solves the problem: soaking the lamb in yogurt for two days breaks down the meat fibers, yielding a deliciously tender piece of meat. Some like to have the butcher bone and roll their shoulder of lamb -- but we prefer to roast it bone-in, which adds even more flavor to an already flavorful dish. This preparation is delicious with a yogurt and cucumber salad on the side, a rice pilaf, and good pita bread. Serves 6