Slow-Roasted Lamb
Buy a leg or shoulder of lamb (the latter of which will be more fall-apart tender, like pork barbecue). Chop 4 cloves of garlic with a few sprigs of fresh rosemary. Generously rub the meat with salt and cracked fresh pepper. Brown it on all sides in a large pan with some olive oil over medium heat. Let cool, then rub with the garlic-and-rosemary mixture.
Place the meat on a large sheet of heavy-duty aluminum foil set in a roasting pan. Enclose it loosely in the foil, then add 1 to 2 cups of dry white wine and seal it up tight. Stick the pan in an oven preheated to 250 degrees. Roast for 5 to 7 hours, basting occasionally, till super tender and fragrant. You basically can't cook it too long. Remove it just before serving, let it rest on a cutting board for at least 10 minutes, slice, and plate. Top with the jus and a healthy drizzle of salsa verde.
Read More http://www.gq.com/how-to/eat-and-drink/201003/gq-hosts-how-to-entertain-at-home-dinner-party#slide=10#ixzz0zATJ4ksj
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