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Slow-Roasted Lamb Shoulder With Almond-Mint Pesto

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Ingredients

Four 1 1/2-pound lamb shoulder roasts, tied (have your butcher do this)

Salt and freshly ground pepper

3 ounces slivered almonds

1 garlic clove, smashed

2 cups mint leaves (from one 3-ounce bunch)

1/4 cup freshly grated Parmigiano-Reggiano cheese

3/4 cup plus 2 tablespoons extra-virgin olive oil

lemon wedges, for serving

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