Slow-roast lamb is one of my go-to entertaining recipes, and this one, with its fresh and spicy relish, is especially popular!
Serves: 6-8
INGREDIENTS
SPICE PASTE
5 cloves garlic
1 tablespoon each ground coriander and cumin
1 teaspoon each ground cardamom, allspice and sea salt
½ teaspoon ground cayenne pepper
2 tablespoons pomegranate molasses
¼ cup olive oil
1.5-kilogram boneless lamb shoulder
TO COOK
2 large brown onions, peeled and thickly sliced
1½ teaspoons sea salt
1 teaspoon cumin seeds
GREEN CHILLI RELISH
1 cup each parsley, mint and coriander leaves
3 cloves garlic, roughly chopped
finely grated zest 1 lemon
3-4 green chillies, roughly chopped (not de-seeded)
½ cup extra-virgin olive oil
2 tablespoons cider vinegar
1 teaspoon honey
1 teaspoon sea salt
METHOD
Preheat the oven to 150°C regular bake.
SPICE PASTE: Blitz all the ingredients except the lamb in a food processor to a smooth paste.
Spread the spice paste all over the flesh of the lamb, avoiding the fat on top and pushing it into all the nooks and crannies. Cover in plastic wrap and chill for 6 hours, or up to overnight.
TO COOK: Scatter the onions over the base of a deep roasting tray that will hold the lamb snugly. Pour in 2 cups of water, then place the lamb on top, skin side up. Sprinkle with sea salt. Cover tightly with foil to seal, then bake for 4 hours.
Increase the heat to 180°C regular bake.
Uncover the lamb, sprinkle with the cumin seeds and bake for a further 45 minutes, until meltingly tender.
GREEN CHILLI RELSH: Blitz all the ingredients in a small food processor.
TO SERVE: Carefully transfer the lamb to a serving plate and spoon over some of the cooking juices. Serve with the Green Chilli Relish.
DRINKS MATCHES:
Hoist the herbaceousness of the green chilli relish and the richness of the lamb to new heights with a glass of the wild and woolly Matahiwi Wild Holly Wairarapa Pinot Noir 2021 ($35). It's had three weeks on skins to extract colour and texture, then been aged for 14 months in French oak to inject some smoke. Stylish. matahiwi.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeAromatic Braised Shoulder of Lamb
Article by Claire Aldous
RecipeBraised Leg of Lamb with Capsicums
Article by Claire Aldous
RecipeBraised Lamb with Korean Chilli and Ginger
Article by Claire Aldous
RecipeSlow-braised Shoulder of Lamb with Oregano and Lemon Salsa
Article by Claire Aldous and Sarah Tuck
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.