Monica Galetti’s slow roast shoulder of lamb with spiced citrus, tomato and spinach
This alternative Easter recipe from the Cobra Collective is perfect for impressing a large group of guests
- Pre heat the oven to 170C
- Trim the lamb shoulder of any excess fat
- In a bowl mix together the spices, sugar, rosemary and fruit zest and juices
- Make incisions in the lamb deep enough to stuff with the garlic, place in a large roasting tray and rub liberally into the lamb
- Cover with the foil and place in the oven and cook for 45 minutes
- Baste with the juices and continue cooking another 45 minutes
- When cooked, remove the shoulder from tray and keep warm
- Add the Tomato paste and cook for 2 minutes on medium heat
- Add the chopped tomato and the stock and bring to the boil
- Simmer for 5 minutes then Stir in the Spinach to wilt
- Correct seasoning with Salt and Pepper as needed
- Carve or shred the lamb and serve on the tomato and spinach
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Ingredients
- Lamb Shoulder 1, approx 1.5kg
- Cumin 1tsp
- Coriander seeds 1tsp, crushed
- Garlic Cloves 3, cut in half
- Sea Salt 2tbsp
- Cinnamon Powder 1tsp
- Lemon 1, zest and juice
- Soft Brown Sugar 1tbsp
- Orange 1, zest and juice
- Rosemary 2 sprigs, chopped
- Tomato Paste 1tbsp
- Ripe Tomatoes 4
- Washed Spinach 200g
- Lamb Stock 300ml