porchetta italiana

Ingredients

• Servings: 6
• 6 pounds boned lamb shoulder with skin intact, butterflied
• 1/4 cup olive oil
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1/4 cup chopped fresh dill weed
• 1/4 cup red
• 3 tablespoons browning sauce

Recipe

• oil the shoulder roast inside and out and rub the salt and pepper into the flesh. rub the garlic, rosemary and dillweed into the flesh. put shoulder into a leakproof and container and pour the in and around the shoulder. cover tightly and place in the refrigerator to marinate for 3 days.
• remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. bring the meat to room temperature for about 45 minutes. preheat the oven to 325 degrees f (165 degrees c).
• paint the roast with browning sauce and bake the roast until it has internal temperature of 145 degrees f (63 degrees c). estimate 30 minutes cooking time per pound. remove from oven, tent with foil and let stand for 15 minutes before carving.