Slow-roasted lamb shoulder with artichoke, lemon and chilli tapenade

Serves: 8 Prepare & Cook:


  • 4 garlic cloves
  • zest of 2 lemons
  • 2 x 285g jars spinneysFOOD Artichokes, plus 100ml oil
  • 100g spinneysFOOD Roasted Mixed Peppers
  • 2 tbsp capers
  • 2 red chillies, deseeded
  • 30g spinneysFOOD Coriander
  • 3.5kg bone-in lamb shoulder


  1. In a blender, blitz the garlic, lemon zest, artichokes and oil, roasted peppers, capers, chillies, coriander and ½ tsp sea salt until smooth.
  2. Put the lamb in a large oiled roasting tray and use a knife to make small incisions all over. Massage with 6 tbsp tapenade, cover and marinate in the fridge for 2 hours or overnight.
  3. When you’re ready to cook, remove the lamb from the fridge and preheat the oven to 180°C, gas mark 4.
  4. Cover the lamb with a double layer of foil. Roast for 4 hours, discard the foil and roast for 30 minutes more. Remove from the oven, cover and leave to rest for 15 minutes.
  5. Arrange the lamb on a large platter and serve with the rest of the tapenade and the batata harra and aubergine salads.

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