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

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

Serves 4-6

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.