Roast Shoulder of Lamb with a Million Cloves of Garlic

Preheat oven to 425 degrees F.

With a paring knife make 1 inch deep incisions all over the lamb shoulder. Insert the garlic slices in the holes.

Remove the garlic cloves from the garlic confit. Reserve the confit oil.

Mash the garlic cloves in a small bowl with a fork until a paste forms. Mix in 1 tablespoon of chopped rosemary and 1/2 teaspoon salt.

Season the lamb with salt and pepper. Smear the lamb all over with the garlic paste. Roll up the lamb shoulder and tie at 2 inch intervals with kitchen twine. Set aside.

Put flour into a shallow dish.

Place breadcrumbs and 1/2 teaspoon of salt and remaining 1 tablespoon of rosemary into another shallow dish.

Roll the lamb in the flour. Brush it with the egg whites and roll the lamb in the breadcrumbs.

Place lamb on a rack in a roasting pan. Drizzle it with some of the reserved confit oil.

Roast the lamb for 30 minutes.

Reduce oven temperature to 400 degrees F. Roast lamb for about 1 hours or until the internal temperature reads 160 degrees F.

Remove lamb from oven. Let lamb rest, loosely covered with foil, for 15 minutes.

Over medium high heat, on top of the stove, deglaze the roasting pan with the wine. Cook pan juices for 2 to 3 minutes and serve with lamb.