So funny story, my husband and I made a big purchase a few years back (when we had no money) and bought a whole lamb...and it was the gamiest lamb we had ever eaten! But we ate it all and none went to waste. Subsequently we were turned off by lamb for the longest time, but the last few recipes I have made totally washed away my "lamb aversion". My point is, lamb may not be in your comfort zone for a regular dinner meat and you might be worried if your family will eat it. I have two small kids and a picky (opinionated) husband who gobbled this recipe up!
Americans typically stick to there beef and chicken, with possibly a speckling of fish (usually fried). There are so many good meat options out there, but we are not use to them therefore we tend to not want to try new things. This recipe taste good, has amazing texture, will make your husband think he is eating steak and you'll be trying something out of the norm.
Most lamb is grass-fed because we don't have lamb CAFO's so you are most likely getting a quality product. That is a helpful tip for eating out as well; if you see lamb on the menu it's most likely much "cleaner" an option than the other meats offered.
Preheat oven to 400°F.
Heat a medium cast iron pan over high heat, do this without oil because the meat will have oil from the marinade.
Place both shoulders in the hot pan and sear for 4 minutes, flip and sear the other side for another 4 minutes.
After both sides have seared dump the leftover marinade over the lamb.
Using a pot holder, pick up the pan and place it in the oven.
Probe the meat with a thermometer and bake for 20 minutes, or until the internal temperature reaches 165°F.
Remove cooked lamb from the oven and let rest for 10 minutes.
Serve and Enjoy
*Note: if the fennel is not quite done remove the lamb to a cutting board for the rest time and place the fennel back in to over for 5 more minutes.
2 lamb shoulders, 1.5 inches thick
1 small fennel bulb, sliced
¼ cup capers with brine
¼ avocado oil
4 springs fresh rosemary
Juice + zest of half a lemon
1½ teaspoons salt
½ teaspoon pepper
Prep Time: 10 minutes
Marinate Time: 8-24 hours
Cook Time: 30 minutes