Name: Lamb Shoulder With Citrus-Fennel Salad
Yield: 8 servings
Ingredients: 1 (5 1/2–6-lb.) lamb shoulder (not tied); Kosher salt, freshly ground black pepper; 6 garlic cloves, finely grated, plus 2 heads, halved crosswise; 2 Tbsp. extra-virgin olive oil; 1 tsp. crushed red pepper flakes; 1 tsp. finely grated orange zest, plus one (3x1") strip zest; 2 Tbsp. finely chopped rosemary, plus more for serving; 1 cup dry white wine; 6–8 mixed small oranges (such as blood, mandarin, and navel), peeled, halved, sliced or torn into small sections; 1 large fennel bulb with fronds, thinly sliced; 2 Tbsp. fresh lemon juice

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Photo by Marcus Nilsson

Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can’t season it a day ahead.

Recipe notes

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