I am so excited to blog my first ‘recipe’ post for this year. It’s been a long gap, but with things settling in, the normalcy of life is coming back now. The last few weeks were spent in furniture shops and department stores. My list of essential items to buy just kept getting longer and longer, every time I would sit down to do a stock take. Talk about being organised! But a lot has gotten done, and am happy now. My kitchen is functional and I was really stoked getting back to cooking after a 2month break. So to celebrate the new house and new beginnings, I decided to go a little fancy and roast a whole lamb shoulder!
Lamb is not as easy available here as it was in Australia, and is more expensive. I was happy with the quality of the meat though. It was fresh and delicious, though nothing compares to Aussie Spring Lamb. A whole shoulder of lamb was a bit excessive for the two of us, but then I just wanted to go big with it. This dish can easily serve 4-6people with some other sides. A whole shoulder of lamb is usually around 1-2kilos, mine was 1.2kg, or 2.5lb, and we had a lot of leftovers, which I used later on in the week to make Lamb Wraps. I still have to get my head around thinking in Lbs. I am that shopper who always has her phone out, calculating the conversion from Kilo to Pounds!
The recipe is pretty simple but the flavours are really delicious. The lamb shoulder gets roasted for 1.5-2hrs, which gives it a nice crisp, charred texture on the top, and soft moist meat on the bottom. I made deep incisions into the meat and stuffed the marinade into the cavities to ensure that the flavour seeped through. The spice base I used for this is a blend of basic Indian Spices, mixed with garlic and lemon. I roasted potatoes spiced with thyme alongside the lamb to let them get crisped in the lamb fat and juices. I served this dish with a side of Tzatziki (Greek Yogurt and Cucumber based sauce) to provide a burst of freshness with each bite.
This recipe requires minimal effort and looks pretty spectacular and festive upon finishing. You just need to pop it in the oven and let the magic begin. This lamb gets cooked at a very high heat for 15minutes, and then at a lower temperature for around 60mins. If the lamb starts to charr on too much on the top, then loosely cover it with a foil and continue roasting. I hope you enjoy cooking it.
Lamb Shoulder Roast
Lamb shoulder-1.2kg (trim all the excess fat away)
1 lemon juiced, a qtr kept aside and cut into tiny pieces
5-6cloves of garlic chopped
1-2tsp Red Chilli powder
1 tbsp Garam Masala powder
1 tsp Garlic powder
1/2 tsp Onion powder(optional)
1 tbsp Cumin powder
1tbsp Coriander powder
2tbsp Vegetable Oil
Salt to taste
4 Medium size Roasting Potatoes cut into wedges
1 tbsp Dried Thyme
1tbsp Olive Oil
- Pre-heat the oven to 220C/425F.
- Wash and dry the lamb shoulder. Cut deep incisions onto the meat all over, and season generously with salt.
- In a small bowl, mix garlic, all the dry masalas,lemon juice, and oil together, to form a smooth paste. Spread the paste over the lamb shoulder, making sure to cover it well. Rub the paste into the incisions as well to ensure that the flavour seeps through. Insert the small pieces of cut lemon into the cavities as well.
- Place lamb shoulder on a greased baking tray.
- Place the lamb in the centre of the oven and set the timer for 15mins.
- Meanwhile mix potato wedges, salt, thyme, and olive oil in bowl.
- After 15mins, take the lamb out. Lower the temperature to 200C/390F. Arrange the potato wedges around the lamb on the baking tray.
- Place the baking tray in the centre of the oven and roast uncovered for 60mins, or until cooked through. Do check at the halfway mark, to see if the lamb is charring a bit too much on the top. Cover it loosely with a foil if it is, and continue cooking. The lamb shoulder is done, when meat easily forks out.
- Garnish it with sprigs of fresh coriander and serve.