Lamb Shoulder Roast with Mint Sauce

Name: Lamb Shoulder Roast with Mint Sauce
Prep time: 20 min
Cook time: 3 h 50 min
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2kg bone-in lamb shoulder; 6 cloves garlic, cut into slivers; 3 sprigs rosemary; 4 tbsp olive oil; salt and pepper to taste; 1 large bunch fresh mint; 2 tbsp sugar; 3 tbsp boiling water; 3 tbsp white wine vinegar

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.

Total time

250 min

Prep

20 min

Cook

230 min

Difficulty

medium

Cuisine

Australian

gluten-free

Ingredients

2kgbone-in lamb shoulder

6 clovesgarlic, cut into slivers

3 sprigsrosemary

4 tbspolive oil

salt and pepperto taste

1 large bunchfresh mint

2 tbspsugar

3 tbspboiling water

3 tbspwhite wine vinegar

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.

Calories

1647

Protein

126g

Fat

119.6g

Carbs

11.7g

Fiber

2.6g

Sodium

367mg

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