Marc Vetris Slow Roasted Lamb Shoulder
Ingredients
- Rosemary-Garlic Brine (recipe follows)
- 1 bone-in lamb shoulder, about 8 pounds
- 1 large onion, cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- 3 ribs celery, cut into large chunks
- 3 tablespoons grapeseed oil
- Coarse salt and freshly ground pepper
- Fresh rosemary leaves, for garnish
- Rosemary-Garlic Brine
- 8 cups hot water, plus 8 cups cold water
- 3 cups kosher salt
- 1 cup sugar
- 1 large clove garlic, peeled
- Leaves from 6 sprigs rosemary
- 8 cups ice
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