This slow cooked lamb shoulder with a mint chutney is probably one of my most cooked meals, especially when entertaining a crowd as it can be prepared ahead and requires no time of me in the kitchen once the guests arrive (I hate missing out).
This makes it a timely recipe ahead of the festive season and one I know you are just going to love. The chutney is optional but highly recommended. We make it spicy, but you can always leave out the chili if spice isn’t your thing.
1 lamb shoulder (1.5-2kg approx.) with bone in (if it has the shank attached, have your butcher cut the tendon at the base so it doesn’t pop up when it is cooking and pierce the foil)
1 lemon, halved and bases trimmed so they can sit flat, flesh side up
6-7 small cloves garlic, peeled and halved (or quartered if large)
⅔ cup water
2 tablespoons rosemary leaves, chopped finely
1 clove garlic, peeled
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
Black pepper, to taste
Large bunch of mint, leaves picked off the stems
1 clove garlic, crushed
1-2 red chilies, whole
Pinch of sea salt
Juice of one lemon
1 teaspoon red wine vinegar
- Preheat the oven to 250℃/480℉.
- Prepare the marinade by mixing all the ingredients together in a small bowl.
- Place the lemons in a large roasting tray, flesh side up. Sit the lamb on top of the lemons (so the lemon acts like a rack).
- Pierce the flesh of the lamb with a pairing knife 12-14 times. Push the slivers of garlic into the holes.
- Rub the lamb with the marinade and add the water to the bottom of the tray.
- Now cover with foil making sure the edges are sealed well. I use at least three pieces of foil and tuck it under the tray so it is firmly sealed. The lamb needs to steam to make it fall apart when it’s done. Any gaps in the foil and it can dry out so take your time and seal it carefully.
- Put it in the oven and turn it down to 150℃/ 290℉.
- Cook for 4 hours.
- Whilst that’s cooking, make the chutney by combining the mint, garlic, chili and salt in a food processor and processing to a paste. Mix in the lemon juice and store in an airtight container in the fridge until the lamb is ready to serve.
- When the lamb is ready, remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.
- Rest the lamb for a few minutes before serving with the mint chutney and tongs to pull apart the meat.
Sweet Roasted Carrots
This side turns the humble carrot into something very special. You can of course add in any extra vegetables you like to extend the variety of this dish. Also feel free to mix it up with different coloured carrots if available to you.
500g (approx.) baby carrots, scrubbed or peeled
1 tablespoon maple syrup
1 tablespoon extra virgin olive
1 teaspoon cumin seeds
1 lemon, thinly sliced
Good pinch of sea salt
Handful parsley or coriander leaves, to serve
Spiced Yoghurt Dressing
1 small clove garlic, crushed
¼ cup natural or coconut yoghurt
1 teaspoon cinnamon, ground
½ teaspoon coriander seed, ground
Sea salt and black pepper, to taste
- Preheat your oven to 180℃/ 350℉.
- Prepare your carrots and toss with the maple syrup, olive oil, cumin seeds, sliced lemon and sea salt.
- Place in a single layer on a baking tray with the lemon spaced evenly on top and bake for 15-20 minutes or until the carrots are just cooked and slightly golden (how long this takes will depend on the size of your carrots).
- Make the dressing by combining all of the ingredients together in a small bowl.
- Once the carrots are cooked, cool a little and arrange on a serving plate.
- Drizzle with the spiced yogurt dressing just before serving, scatter the parsley or coriander and serve warm or at room temperature.
Can be pre-prepared and leftovers are just as good the next day.