Slow-Roasted Lamb

Easter or Passover or anytime you need the comfort of a slow-roasted supper.
I prefer lamb shoulder for extra tenderness - boneless or bone-in but leg of lamb is just as delicious.

Recipe:
For the lamb:
8-10 cloves garlic, peeled
2 large onions, sliced
Kosher salt & black pepper , to taste
(I use JF Universal salt which has added herbs and seasonings)
2 tablespoons Dijon mustard
1/2 cup balsamic vinegar
A bottle of mint sauce or a jar of mint jelly
1 cup of beef bouillon
Olive oil
Fresh rosemary
Potatoes of your choice, peeled and halved

Mint:
2 tablespoons sherry, malt or red wine vinegar
2 tablespoons whole grain mustard
1 tablespoon honey (add more if prefer a sweeter mint sauce)
1 cup chopped fresh mint leaves

For the lamb:
Preheat oven to 300°F
Place the onion slices around bottom
of a roasting pan.
Make small cuts and insert a couple of garlic cloves into the meat. Save the rest of the cloves for placing around the meat.
Smear the mustard over the lamb.
Season generously with salt & pepper
Pour over the balsamic vinegar, mint sauce and beef bouillon.
Drizzle the lamb with olive oil.
Place potatoes around the meat and season.
Sprinkle remaining garlic cloves and sprigs of rosemary around the lamb.
Cover the lamb with a piece of parchment paper and the enclose tightly with a piece of foil.
Roast for 2 hours , if using a boneless shoulder. 3 hours for bone-in.
Uncover the lamb and turn the temperature up to 350°F and roast for another hour.
The lamb should rest out of the oven for 20 minutes before slicing. You can pop the potatoes back into the oven (turn up the heat) while the meat is resting, to crisp them if you wish.
Serve with the mint sauce. Enjoy!