One of the greatest benefits of Convection cooking is the ability to cook an entire meal at one time with no transference of flavor. And when you are cooking something like a lamb shoulder roast  that will be in the oven for quite some time, consider if you can cook another dish, or even a dessert at the same time.

In this meal plan I am cooking a lamb shoulder roast at 300 degrees Convection for about 1 ¾  hours. I am also baking a hazelnut pear cake that cooks at 300 degrees for approximately 50 minutes, so I will add that to the oven at the same time. If the lamb is beginning to feel nice and tender after 1 ¾ hours, I will increase the oven temperature to 375 to finish cooking the lamb for approximately 15 minutes.  

Once the temperature is increased vegetables to serve with the meal can be added to the oven.

INGREDIENTS

For the Lamb

1 - 2lb lamb shoulder roast

1 - tablespoon olive oil

1 - teaspoon herb’s de Provence OR

1 - tablespoon chopped fresh rosemary

4 - cloves garlic, minced

Kosher salt & pepper

For the Greens

1 - bunch Dino or red kale, stems removed, leaves cut into 2” pieces

3 - cloves garlic, minced

1 - tablespoon olive oil

1 - bunch broccolini, stems trimmed

1 - 14oz can chickpeas drained and slightly dried out

Dash of dried red chili (optional)

4 - oz Feta cheese, sliced

PREPARATION

For the Lamb

Combine the oil and seasonings and rub into the lamb, a few hours or even overnight in advance of cooking and let the lamb sit outside of the refrigerator for at least an hour before cooking.

Heat the oven to 300 degrees, Convection, place the roast on a rack in a shallow pan and roast for 1 hour 45 mins.  Increase the heat to 375 and cook for 15 minutes, until the roast is nicely browned and the meat is very tender. 

Remove the roast from the oven and set aside to rest before carving. The internal temperature of the roast should be at 145 degrees and will rise at least ten degrees while the roast is resting.

For the Greens

Combine the kale & minced garlic with the 2 teaspoons of olive oil and massage the oil into the leaves, add the chickpeas and toss well then fold in the broccolini and chili if using. 

Sprinkle with kosher salt and spread onto a rimmed baking sheet.  

Bake at 375 for 10 - 12 minutes then add the Feta cheese slices to the pan and cook for another few minutes until the cheese begins to melt.

Click here for the Chocolate Cake with Pears and Hazelnuts.