Product: If you’re intimidated by the thought of roasting a lamb shoulder, then we’ve got you covered.
All it takes is coating your roast with a mixture of fresh herbs, garlic, olive oil and throwing it in the oven for an hour or so to create a delicious meal for Eid!
Plus, our recipe comes with 6 SIDES, it’s a win, win all around!
- Boneless lamb shoulder – 700 – 800g
- Ratte potatoes – 500g
- Cherry tomatoes – 250g
- White onions – 125g
- Garlic – 1 piece
- Carrots – 250g
- Fresh rosemary – 25g
Step 1: Take your lamb out of the fridge 30 minutes before cooking to allow it to to reach room temperature & preheat the oven to 200°C.
Step 2: Wash all vegetables, dice half of the fresh rosemary, garlic, onions, carrots, and cut the potatoes in half.
Step 3: Rub the outside of the lamb with the olive oil, salt and the diced fresh rosemary.
Step 4: Seal the lamb. Place the lamb in a hot pan browning each side, once done place the lamb in a roasting tray.
Step 5: Add the vegetables, remaining fresh rosemary sprig to the roasting tray and coat lightly with olive oil.
Step 6: Place the roasting tray into the oven and roast uncovered at 200°C for 20 minutes.
Step 7: Reduce the heat down to 160°C and roast the lamb for a further 25 minutes, basting occasionally with the delicious stock from the pan.
Step 8: Let the lamb rest for 10 minutes before carving to serve.
Portion size: Good for 2-3pax
Country of origin: Australia
Stuff to consider: Halal, grass-fed