Ingredients:

  • 5 lbs bone-in lamb shoulder
  • 6 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp sea salt
  • 1 tsp black pepper, freshly cracked
  • 2 cups beef or lamb stock
  • 1 cup black eyed peas, cooked and drained
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 1 tbsp cold unsalted butter
  • 1 sprig fresh rosemary

Instructions:

  1. Preheat oven to 450°F (230°C). Score the lamb fat cap in a diamond pattern. Mix minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil into a paste and rub thoroughly over the lamb. Let rest at room temperature for 20 minutes.
  2. Place lamb in a heavy-duty roasting pan. Roast for 20 minutes until browned. Reduce oven temperature to 300°F (150°C).
  3. Pour 2 cups of stock into the bottom of the pan. Cover tightly with heavy-duty aluminum foil. Roast for 5.5 to 6 hours until the meat is fork-tender.
  4. While lamb rests, pour pan drippings into a saucepan and skim off excess fat. Add red wine and simmer over medium heat until reduced by half.
  5. Add bone broth and a rosemary sprig to the saucepan; simmer until thickened. Stir in cooked black eyed peas and whisk in cold butter for a glossy finish.
  6. Remove lamb from oven and rest, loosely tented with foil, for 20 minutes. Shred the meat into large chunks and serve with the warm black eyed pea jus.