How to make
Wash well and pat dry the lamb shoulders. Using a very sharp knife, make deep slits in the form of pockets on both sides of the shoulders, where the layers of meat are thick and allow it. Rub the meat well with black pepper, rosemary, dried spearmint and a little salt.
Chop and mix the spinach, fresh garlic and fresh spearmint, salt them and fill the pockets with the prepared stuffing. Add pieces of butter and coarsely chopped garlic cloves into each one.
Seal the pockets as much as possible to keep the stuffing in them. If you have any left over, spread it over the lamb shoulders.
Put the lamb in a large baking pan and cover it with a mixture of olive oil, wine, about 1/2 cup (120 ml) of water and salt. Arrange more pieces of the butter on top if you have any left over.
Place it in an oven heated to 390°F (200°C) for 20 minutes, so that it can form a light crust, then reduce the heat to 360°F (180°C) and cover the baking pan with aluminum foil. Roast like this for 2 hours and 20-30 minutes, by adding liquid (wine/water), if necessary.
Remove the foil and roast, until an appetizing crust is obtained. Serve the lamb on the holiday table in the company of potatoes, fresh salad and good red wine.
Enjoy and cheers!
