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Prep 30 minutes
Total 4 hours 30 minutes
Serves to 8
US | Metric
Ingredients
  • 1.8-2kg shoulder of lamb, bone in
  • 2 onions, peeled and roughly chopped
  • 6 whole cloves garlic, peeled
  • 250 ml larger or pale ale
  • juice 1 lemon
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tbsp olive oil
  • flaked sea salt
  • freshly ground black pepper
To Serve
  • sliced red onion
  • toasted flaked almonds
  • lemon wedges
  • mango chutney
  • raita (yoghurt and mint sauce)
Slow Roast Indian Spiced Lamb Slow Roast Indian Spiced Lamb

Slow Roast Indian Spiced Lamb

With minimal prep this lamb shoulder is slowly roasted in aromatic spices and when cooked is meltingly soft and tender.


I like to serve this with some naan or basmati and roasted veggies, though a simple spinach and grated carrot salad would be equally as delicious tossed in a lemony dressing.


Bring the lamb to room temperature by removing from the fridge for about 30 minutes before cooking.


Sit the lamb on a chopping board, skin side up, and lightly score the skin with a sharp knife. Scatter the onions and garlic in the base of a large oven-proof dish or roasting tray and pour over the larger or ale. Sit the lamb on top of the onions.


Mix together the, lemon juice, cinnamon, cumin, coriander, chilli powder, turmeric, ginger, olive oil, a good pinch of salt and some black pepper. Slowly pour all over the top of the lamb.


Heat the oven to 150℃ / 130℃ fan.


Cover the dish or roasting tray with a lid or large piece of tin foil. Put in the oven and roast nice and slowly for 3 1/2 hours, basting once or twice with the juices in the pan.


. Increase the heat to around 240℃ / 220℃ fan. Remove the foil and continue to roast for a further 30 minutes or so for the top of the lamb to colour.


When the lamb has cooked and its super tender and falling off the bone, transfer to a large warm serving plate and leave to rest for 20-30 minutes, loosely covered with foil.


Serve pulled apart into chunks, allowing it to soak up the juices on the bottom of the plate, with the almonds and onion to scatter over, lemon juice to squeeze over with the mango chutney and raita on the side.

Slow Roast Indian Spiced Lamb Slow Roast Indian Spiced Lamb

Slow Roast Indian Spiced Lamb

With minimal prep this lamb shoulder is slowly roasted in aromatic spices and when cooked is meltingly soft and tender.


I like to serve this with some naan or basmati and roasted veggies, though a simple spinach and grated carrot salad would be equally as delicious tossed in a lemony dressing.

favorite
print
rate
Prep 30 minutes
Total 4 hours 30 minutes
Serves to 8
US | Metric
Ingredients
  • 1.8-2kg shoulder of lamb, bone in
  • 2 onions, peeled and roughly chopped
  • 6 whole cloves garlic, peeled
  • 250 ml larger or pale ale
  • juice 1 lemon
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tbsp olive oil
  • flaked sea salt
  • freshly ground black pepper
To Serve
  • sliced red onion
  • toasted flaked almonds
  • lemon wedges
  • mango chutney
  • raita (yoghurt and mint sauce)

Bring the lamb to room temperature by removing from the fridge for about 30 minutes before cooking.


Sit the lamb on a chopping board, skin side up, and lightly score the skin with a sharp knife. Scatter the onions and garlic in the base of a large oven-proof dish or roasting tray and pour over the larger or ale. Sit the lamb on top of the onions.


Mix together the, lemon juice, cinnamon, cumin, coriander, chilli powder, turmeric, ginger, olive oil, a good pinch of salt and some black pepper. Slowly pour all over the top of the lamb.


Heat the oven to 150℃ / 130℃ fan.


Cover the dish or roasting tray with a lid or large piece of tin foil. Put in the oven and roast nice and slowly for 3 1/2 hours, basting once or twice with the juices in the pan.


. Increase the heat to around 240℃ / 220℃ fan. Remove the foil and continue to roast for a further 30 minutes or so for the top of the lamb to colour.


When the lamb has cooked and its super tender and falling off the bone, transfer to a large warm serving plate and leave to rest for 20-30 minutes, loosely covered with foil.


Serve pulled apart into chunks, allowing it to soak up the juices on the bottom of the plate, with the almonds and onion to scatter over, lemon juice to squeeze over with the mango chutney and raita on the side.