Ready Time: 4 hrs 15 mins
Preparation Time: 15 mins
Cooking Time: 4 hrs
Serves: 6
Carolyn Brasher is the founder of myfoodbook.com.au an innovative cooking website that lets you organise recipes & create cookbooks with ideas from your favourite brands.
Each month myfoodbook.com.au profiles new recipe ideas to a community of more than 200,000 like-minded home cooks who love to be inspired by the latest cooking trends.
Ingredients
Tandoori & Coriander marinade
- 6 garlic cloves, peeled
- 1/4 cup fresh rosemary leaves
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- 1/2 cup lemon juice
- Slow- roasted lamb shoulder with lemon & rosemary marinade
- 1 x 2kg lamb shoulder (bone in)
- 1 quantity of garlic, lemon & rosemary marinade
- Roasted vegetables and green beans to serve.
Method
- Combine all Marinade ingredients into a Breville Boss to Go Blender. Pulse for 5 - 10 seconds until smooth. (makes 1 cup). Marinade for 4 hours or overnight if time permits.
- Season lamb. Place lamb into a large snap - lock bag. Add marinade. Seal bag.
- Massage lamb to coat evenly with marinade. Marinate in the fridge for 4 hours, or overnight if the time permits.
- Preheat oven to 200⁰C / 220⁰C fan forced. Place lamb and marinade into a baking dish. Pour 1 cup water into dish. Cover with a sheet baking paper and then cover pan with foil. Bake for 2 hours.
- Uncover lamb. Add an additional 1 cup water to pan. Reduce heat to 160⁰C/ 140⁰C fan forced.
- Bake uncovered for a further 2 hours or until lamb is very tender and falls off the bone. Remove from oven.
- Shred and slice lamb. Serve with roasted vegetables and green beans.
To freeze the marinade: pour into a small snap lock bag. Seal. Gently flatten bag and label. Freeze (flat) on a freezer shelf. Use within 1 month.