Slow Solar Roasted Lamb and Potatoes

I don't plan weekly menus. I admire those who are able to do so, but have never had much success with them. The few times I've tried I'd spend hours putting together a detailed shopping list and head out to the store, only to find that some key ingredient was out of stock. I'd find myself in a panic, trying to improvise substitutions. It took all the fun out of grocery shopping. I gave up after a couple of attempts and have learned to accept the fact that winging it works better for me.

I do have one trick that helps me avoid wasting food. When I spot something new I'd like to try I don't buy it until I've found a recipe. When I saw this boneless lamb shoulder roast at my local Fresh and Easy the other day I resisted the temptation to throw it in my cart until I could do some research. I found a recipe on epicurious.com that was easily adapted for the Sun Oven. The recipe was for a 4 pound piece of meat, that was slow cooked, at 300ºF for 5 hours; the ideal temperature for cooking in the Sun Oven. My cut was much smaller, under a pound, and it was ready in two hours. The meat was seasoned with a paste made of chopped pancetta, rosemary, and garlic. The meat was not browned before putting in the roasting pan, but you wouldn't know when you saw it on the serving platter. I think the pancetta was superfluous. I'd make it with only rosemary and garlic next time. There was enough room in the Sun Oven to bake some potatoes to go with it. It was really good and I'll definitely make it again.

If you would like to read the recipe click here.