Mustard and herb-crusted lamb shoulder

Again, this is one of those "non-recipes" that I have :)

I used a 4-lb boneless lamb shoulder here.

Rub:
1 heaping tbsp. whole grain mustard
1/4 cup olive oil
2-3 cloves garlic
1 tsp. salt
1 tsp. pepper
big handful of fresh herbs (I used what I had in my herb planter)
     1 sprig rosemary
     3 sprigs thyme
     flat leaf parsley
     2 leaves of sage
     oregano
     1 sprig basil

(Use whatever you can find.  I find that this is a great way to use up extra herbs you have in the fridge as well.  If you don't have fresh herbs, dry works too.  Just remember that you need about 1/4 to 1/3 the amount of dry to fresh herbs)

Blitz all of the above in a small food processor and rub all over the shoulder.  Marinate for 4-6 hours, or overnight, in the fridge.

Take meat out of fridge about an hour before cooking to bring it closer to room temperature.  Sprinkle some salt and pepper on top.  Preheat oven to 350 degrees.  Stick a thermometer into the thickest part of your meat and roast meat until thermometer registers 145 degrees.  It took about 2 hours for this piece.  Rest for 10-15 minutes before carving.

I served this with the drippings (skin off the fat!) and some mint jelly. 

Braised lamb shanks

I didn't write this recipe down (again!) but it was very, very good! If I remember correctly, it was just a basic braise.

Season meat. Brown. Remove from pot. Saute the mirepoix. Add one cinammon stick, bay leaf, oregano, rosemary. Put meat back in. Add whole tomatoes in juice. Cover and braise for a couple of hours. Remove meat. Stick under broiler while thickening the sauce. Serve with carbs of choice, in this case roasted carrots, roasted yams and herbed rice.

Sorry no proportions!