1 (4 to 5-pound) lamb shoulder roast

5 tablespoons honey

1 tablespoon minced garlic

2 tablespoons balsamic vinegar

4 tablespoons soy sauce

Stir together honey, garlic, vinegar and soy sauce until well combined.  Place lamb in a roasting pan and cover with marinade. Let sit at room temperature for about ½ hour.  Preheat oven to 350 degrees.  Cover with heavy-duty foil and bake for 3 to 4 hours.  Take out of oven and cool before slicing.  Reheats nicely.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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