Slow-Cooked Lamb Shoulder with Roasted Lemons

Preheat the oven to 350F.

Halve lemons, remove as many seeds as possible and toss with 1 tablespoon oil.

Halve lemons, remove as many seeds as possible and toss with 1 tablespoon oil.

Transfer to a parchment-paper-lined baking sheet and set aside.

Season lamb with salt and pepper.

In a large Dutch oven, heat remaining 2 tablespoons oil over medium-high heat until hot.

Add lamb and brown on all sides, about 10 minutes.

Add broth, juniper berries and lemon zest, and bring to a boil.

Cover and roast in the oven about 2 hours or until lamb is tender, turning meat several times.

With 1 hour roasting time remaining, place the pan of lemon halves onto the bottom rack of the oven and roast until browned and juicy, about 1 hour.

Transfer roast to a platter.

Strain braising liquid through a fine-mesh sieve into a medium bowl. 

Discard juniper berries.

Return liquid to the Dutch oven and bring to a boil.

Cook until reduced to about 2 cups.

Serve lamb with reduced cooking liquid and roasted lemons.