Spiced slow-roasted lamb shoulder recipe
Created by The Tesco Recipes team
A recipe like this means only one thing, spring is here and the sun is coming out. Slow-roast this tender piece of lamb after marinating for a deeply flavourful and juicy Easter centrepiece.
See method- Serves 6
- Takes 5 hrs plus 6 hrs marinating
- 413 calories / serving
- Freezable
- Dairy-free
Ingredients
- 2kg lamb shoulder
- 125ml white wine
- 1½ tbsp clear honey
For the spice paste
- 3 tbsp harissa paste
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 garlic cloves, crushed
- 1 lemon, zested, ½ juiced
- 5g fresh mint leaves, chopped
- 10g fresh coriander, chopped
- 2 tbsp olive oil
Each serving contains
- Energy
- 1720kJ 413.0kcal
- Fat
- 30g
- Saturates
- 9g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 3.2gProtein 30.0gFibre 0.5g
Method
- Mix the spice paste ingredients in a bowl to combine. Lightly score the fat of the lamb into a criss-cross pattern, then deeply pierce the meat a few times and put in a large bowl. Using clean hands, rub the marinade into the lamb. Cover and transfer to the fridge for 6 hrs, or overnight. When ready to cook, bring the lamb to room temperature, place in a tin that fits it snugly and season well.
- Preheat the oven to gas 7, 220°C, fan 200°C. Pour the wine into the tin around the lamb and cover with a double layer of foil, sealing around the edges. Put in the oven and reduce the temperature to gas 3, 160°C, fan 140°C. Roast for 4 hrs, basting in the juices a few times, until the meat pulls away with a fork. Uncover the lamb, drizzle with the honey; cook for 30 mins.
- Transfer the lamb to a board and cover with foil and a tea towel; leave to rest for 20 mins. Transfer the juices from the tin to a bowl and skim away any fat. Serve the lamb shredded from the bone, with the warm juices spooned over.
- See more Easter lunch recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
