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Lamb Shoulder Roast with Mint Sauce
Slow-roasted Australian lamb shoulder studded with garlic and rosemary, served with a fresh mint sauce. Roasting the lamb covered for the first three and a half hours before uncovering it to crisp is what lets the meat turn fall-apart tender before the skin gets its final blast of high heat.
Ingredients
Instructions
Stud lamb with garlic and rosemary. Rub with olive oil and season.
Roast covered at 170°C for 3.5 hours.
Uncover. Turn to 220°C for 20 minutes.
Rest 20 minutes.
Make mint sauce: dissolve sugar in boiling water, add vinegar and mint. Rest 15 minutes.
Pull lamb apart with tongs.
Serve with mint sauce and roast vegetables.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
