It's October and that means Whole Foods is selling Icelandic lamb! It's a lovely spring lamb with a light taste. So unlike lamb from New Zealand, it doesn't have that heavy taste that seems to turn away some people from lamb.
I went for the lamb shoulder, because it's a great cut at a pretty good price. I maridated it over night, just with a little bit of Olive Oil and savory Bosari seasoning.
So the next day, I sliced up some mushrooms, onions, with a little fresh Rosemary to make a nice bead for the lamb. It will cook at 375 for 50 minutes. Lamb tends to take a little more time then beef.
