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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

Slow roasted lamb shoulder
  1. Pre heat the oven to 170C
  2. Trim the lamb shoulder of any excess fat
  3. In a bowl mix together the spices, sugar, rosemary and fruit zest and juices
  4. Make incisions in the lamb deep enough to stuff with the garlic, place in a large roasting tray and rub liberally into the lamb
  5. Cover with the foil and place in the oven and cook for 45 minutes
  6. Baste with the juices and continue cooking another 45 minutes
  7. When cooked, remove the shoulder from tray and keep warm
  8. Add the Tomato paste and cook for 2 minutes on medium heat
  9. Add the chopped tomato and the stock and bring to the boil
  10. Simmer for 5 minutes then Stir in the Spinach to wilt
  11. Correct seasoning with Salt and Pepper as needed
  12. 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
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