Slow Roast Lamb Shoulder with Mint and Mustard
Discover Roz Cooper’s succulent slow-roast lamb shoulder, uniquely marinated with mint and mustard, for an unforgettably delicious meal. Perfect for all occasions!
Ingredients
SERVES 4-6
2.5kg lamb shoulder
2 onions, halved and finely sliced
FOR THE MARINADE
4 tsp homemade or good quality mint sauce
2 tsp Dijon mustard
1 garlic cloved minced
COOK TIME
2-2.5 hours
Method
1. Combine the marinade ingredients in a bowl.
2. Score the lamb all over and rub the marinade evenly into the meat. Add the onions to a roasting dish. Place the marinated lamb shoulder into the dish. Seal with butcher paper.
3. For this recipe we use a kettle style charcoal BBQ with a lid. Prepare the barbecue for indirect heat, approximately 130°C using just a small amount of lumpwood. This will need to be topped up every 40 minutes.
4. Add the lamb to the BBQ.
5. Roast for around 5 hours until a core temperature of 88°C is reached.
6. Let the meat rest for 10-12 minutes uncovered before serving.
More Recipes Ideas from Roz Cooper
Method
1. Combine the marinade ingredients in a bowl.
2. Score the lamb all over and rub the marinade evenly into the meat. Add the onions to a roasting dish. Place the marinated lamb shoulder into the dish. Seal with butcher paper.
3. For this recipe we use a kettle style charcoal BBQ with a lid. Prepare the barbecue for indirect heat, approximately 130°C using just a small amount of lumpwood. This will need to be topped up every 40 minutes.
4. Add the lamb to the BBQ.
5. Roast for around 5 hours until a core temperature of 88°C is reached.
6. Let the meat rest for 10-12 minutes uncovered before serving.
