Roasted Shoulder of Lamb, Lemon and Olives

 

4 servings

• 15 ml Dijon mustard
• 30 ml brown sugar
• 5 ml salt
• 2 ml ground black pepper
• 1 lamb shoulder with bone
• 1 head of garlic, cut in 2
• 4 sprigs of rosemary
• 1 lemon, cut in 2
• 125 ml white wine
• 250 ml small black olives

1. In a small bowl, combine mustard, brown sugar, salt and pepper; brush the meat with this mixture.
2. In a baking dish, form a small nest with the garlic head halves, rosemary sprigs and lemon halves; place the shoulder on these ingredients.
3. Pour the white wine and olives around the shoulder; cover and cook for 2 hours in the oven at 300F (150C).
4. Remove the lid and continue cooking for 1 hour; serve the meat with its juices.

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