Servings will vary depending on size of lamb
1 3-4 lb. lamb shoulder roast (with or without bone)
4 slices bacon, roughly chopped
Couple handfuls chanterelle mushrooms, roughly chopped (about 2-3 cups)
4 garlic cloves, peeled
1 small shallot, peeled and roughly chopped
2 Tbsp. fresh rosemary
sea salt and fresh ground pepper, to taste
If using a clay pot, fill the sink with warm water and submerge it. Preheat oven to 300°F. Take lamb roast out of the oven to take the chill off of it. Sprinkle liberally with S&P on all sides.
Meanwhile, throw bacon, chanterelles, garlic, shallot, and rosemary into a food processor. Pulse everything together into a paste. Scrape the contents of the bowl into a sauté pan and cook over medium-high heat until fat renders from bacon and the mushroomy bits are softened, about 5-6 minutes. Remove from heat and let cool a few minutes.
Place lamb in clay pot or roasting pan. Coat with a thick layer of the mushroom-bacon mixture on all sides. Put it in the oven.
I like to check the roast every hour, so I set the timer accordingly, resetting it for another hour as necessary. Check the internal temp with a thermometer, and when it reaches 150°F, take it out and let it rest for 10 minutes to let the juices redistribute throughout the meat. My bone-in roast was pretty small, and so it only took about 2 1/2 hours.
Slice meat thinly, ladle some of the cooking juices over the slices, and serve it up.
bacon recipe source: The Paleo Periodical, November 15, 2012