Roasted Shoulder of Lamb with Parsley Roots

Season the shoulder of lamb with salt and pepper. Sear well all around in hot oil and place in a roasting pan. Sauté the shallots (or roughly chopped onions) well in oil, add the parsley roots, pour in some soup or red wine and add to the shoulder. Add garlic and thyme and roast in the preheated oven at about 160 °C for about 1 hour, depending on the size. Then reduce heat to 130 °C and roast slowly for another 1-1 1/2 hours until tender. Meanwhile, repeatedly baste with gravy and add a little soup or water if necessary. Carve the lamb shoulder and serve with the roasted vegetables.

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