Lamb shoulder roast

So the hubby really, really wanted a lamb roast, so last week he ventured into Vandal Brand meats on campus and picked up a boneless shoulder roast:


I decided Sunday was a good day for a lamb roast, so I let it thaw in the fridge and then went to work:



I took it out of the netting and unrolled it. It was pretty well trimmed so I didn't need to do much:



I seasoned it with salt and pepper:



and minced garlic:



I then rolled it back up and put it back in it's netting:



Added more salt, pepper and minced garlic, along with some olive oil and lemon juice:



Put in the probe thermometer and set it for a target temp of 155F:



Covered it in foil and into a preheated 325F oven and waited:



Once it came to temp, I pulled it from the oven and let it rest in the dish with the foil and let it come up to the final temp of 160F. While it was roasting I made mashed potatoes to go with it. Once it had rested and the potatoes were ready, I sliced it and served it with the mashed potatoes and a honey mustard sauce my hubby makes:



A very yummy dinner and can't wait to do something with the leftovers for another dinner.

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