Dutch Oven Lamb Shoulder Roast

Mouth Watering Lamb Shoulder Roast:

Bring roast (4 lbs) up to room temp (1 hour).

Preheat oven to 450.

In a food processor, combine 2T apple cider vinegar, 1T sugar, 5T liquid aminos, 4 cloves garlic, 3/4 cup tomato sauce, handful of mint leaves, some snips of fresh herbs of your choice, 4T lemon juice, and 1/4 cup hot water; pulse til chunky.

Cut several slashes across the fatty part of the roast.

Rub the lamb with olive oil; season with salt and pepper.

Arrange onion rings and peeled garlic in a Dutch oven.

Place the lamb shoulder on top of the onions, fatty side up.

Cover with half of the sauce.

Pour 1 cup of water/broth in the roasting pan.

Cover with Dutch oven lid.

Put in the oven and turn down the heat to 350˚F.

Roast for 3 hours.

Remove lid and increase heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of broth.

Continue to roast for about 20 minutes.

When done, remove from oven; let it rest for 20 minutes.

Drizzle with reserved sauce.

Serve!!