1 Tablespoon sugar Salt and black pepper, to taste Directions Step 1: Preheat oven to broil or an outdoor grill to medium-high heat. Step 2: Rub 2 pieces of lamb shoulder (about 20 ounces) with 2 teaspoons extra virgin olive oil and sprinkle with salt and pepper to taste. Broil or grill for 4 to 5 minutes per side for medium rare, or until desired doneness. Step 3: Let cool for 5 minutes and, if serving immediately, slice into thin, 2-inch-long pieces. If making in advance, wait to slice the lamb until after reheating. The lamb may be roasted 2 days in advance; cover and store in the fridge. Step 4: Place 1 large head of chopped romaine lettuce in a large bowl. Add 2 stalks thinly sliced celery and 1 cup chopped parsley and toss to combine.