Slow-Roasted Lamb Shoulder with Indian Lime Pickle

Instead of the usual Sunday roasted lamb, give this recipe a go. The zingy lime pickle coupled with the ginger and garlic add a depth of flavour to the meat, which we are sure you'll love
Slow-Roasted Lamb Shoulder with Indian Lime Pickle
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Slow-Roasted Lamb Shoulder with Indian Lime Pickle
March 09, 2020
Preparation Time 10 minutes
Cooking Time 2 hours 30 minutes
Serves 6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

190g lime pickle
2 tbsp brown sugar
2 tbsp malt vinegar
Handful of spinneysFOOD Fresh Coriander, chopped
2.2kg lamb shoulder, bone-in
1 bulb garlic, halved
250ml spinneysFOOD Bottled Drinking Water
5cm-piece spinneysFOOD Organic Ginger, sliced
spinneysFOOD Sea Salt
spinneysFOOD Whole Black Peppercorns, freshly cracked

METHOD

  • 1

    Preheat the oven to 200°C, gas mark 6. Place the lime pickle, sugar, vinegar and coriander in a small food processor and pulse until fine.

  • 2

    Place the lamb in a large deep-sided roasting pan and rub with the marinade.

  • 3

    Add the garlic, water and ginger to the pan and sprinkle with the salt and pepper. Cover with aluminium foil and cook for 2½ hours or until tender.

  • 4

    Remove the foil, spoon over the cooking liquid and cook, uncovered, for a further 30 minutes or until dark golden brown. Serve immediately.

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