Slow-Roasted Lamb Shoulder Recipe For Easter Sunday Dinner

NEW YORK (CBSNewYork) -- It's Easter Sunday and many are hosting their families for dinner later today.

Chef Matt Lambert of The Musket Room stopped by CBS2 to show how to impress your guests with a Michelin star-worthy lamb recipe.

Click on the video player for more.

Below is the recipe for the slow-roasted lamb shoulder.

Slow Roasted Lamb Shoulder

1 bone out lamb shoulder

Seasoning

6 Tbsp. extra virgin olive oil

1 Tbsp. ground pepper

Salt (to cover surface area)

3 Tbsp. very, very finely chopped rosemary

3 Tbsp. very finely chopped thyme leaves (no stalks)

6 Tbsp. finely sliced mint

Baste

2 sticks butter

8 sprigs of thyme

1 bunch of mint

10 cloves garlic (crushed)

Salt

Method

1.           Rub oil, pepper, salt and herbs on lamb and let stand for 1-2 hours in fridge.

2.           If you are very kitchen savvy, roll and tie the lamb, as this is the way to get maximum flavor throughout during the cooking process. If not, have the butcher roll and tie the boneless lamb shoulder for you and apply oil and seasoning to the exterior.

3.           Pre heat an oven to 375 degrees Fahrenheit

4.           Once the oven is at temperature, place the lamb roast in the oven and set your timer for 8 hours. This method will cook the lamb to a medium in about 4 hours, then hold it at that temperature for about 4 additional hours, allowing the meat to relax and cook slowly without tensing up the protein fibers – think of it as similar to a sous vide, but allowing more flavor to develop with the presence of a dry heat and oxygen.

5.           Ask your butcher about the specific time of lamb that you are purchasing. For medium rare, the internal temperature should be 138-142 degrees Fahrenheit. For medium, pull the lamb out at about 145 degrees Fahrenheit. Let rest for 40 minutes.

6.           Once the roast has rested, get a large pan hot, apply a good amount of oil (canola/olive oil blend or grape seed oil) and sear the exterior of the meat. Once it has a nice color on all sides, remove from pan and place back on the rack.

7.           Turn down the heat and add your baste ingredients to the pan, with the two sticks of butter going in last to make a brown butter. Be mindful of the heat, avoiding burning the ingredients. When fragrant and foaming, add the lamb back in to the pan.

8.           Keep the lamb rolling so no one surface area spends too much time on the pan –this will over cook it. Once well basted, remove from pan, cut string and get ready to carve!

Brussels sprouts | bacon | eggs

2 Pints Brussels sprouts

½ Cup bacon cut into lardons

4 Tbsp. chardonnay vinegar

2 Eggs

4 Tbsp. chopped parsley

4 Tbsp. chopped chives

Method

1.           Pre-cook eggs at 146 degrees Fahrenheit (about 63.5 degrees Celsius) in the shell. Alternatively soft boil for 4 minute, then refresh in cold water.

2.           Cut Brussels sprouts in half and remove tough outer leaves.

3.           In a large pan, cook the bacon. Once cooked through, remove and set aside.

4.           In the same pan with the rendered fat, cook the Brussels sprouts cut side down.

5.           When Brussels sprouts are cooked al dente, add bacon back to pan and shake the pan to cook through. Deglaze the pan with chardonnay vinegar off the heat, and then toss in the herbs.

6.           Taste – if you think it needs more salt or vinegar, add it in. Depending on the bacon, it may not need salt.

7.           Once cooked through, pour the bacon and Brussels sprouts into bowl over the eggs – don't worry, they are supposed to break and make a mess! It's part of the holiday fun. Serve hot!