Recipes
Recipes with my own touch
Servings
6 - 8
Ingredients
2kg bone-in lamb shoulder
10 garlic cloves
10ml salt
30g mint, leaves only
60ml pomegranate molasses
40ml honey
60ml olive oil
150ml lemon juice
Roast lamb
My absolute favourite thing to make for Sunday lunch at Notachef’s Table is a lamb shoulder. It is so juicy and tender and reminds me of Christmas in my granny’s kitchen when I always tried to get my hands on the crispy leg of lamb fat when she wasn’t looking! I often got wrapped over the knuckles instead! It's the season for roasts and a perfect dish for the holidays when you have lots of people around. I love serving my lamb with an interesting rice dish like Jerusalem-spiced rice and a couple of salads.
Method
- Pierce the lamb all over. Add the rest of the ingredients to a food processor to mix well. Place the lamb in a Tupperware and pour the marinade all over. Cover and put in the fridge for at least 12 hours.
- Remove he lamb from the fridge about 1 hour prior to cooking. Preheat the oven to 200ºC fan.
- Place the lamb in a roasting pan and double foil. Place in the oven and immediately lower the temperature to 160ºC fan. Cook for 6 – 7 hours.
- The lamb is cooked when you can pull the meat apart with a fork. Transfer to a warmed serving dish and pour cooking liquid over.
- Serve with rice to mop up the juices and a couple of salads.
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