A delicious lamb dish, packed full of flavour.


  • 1.2kg boneless lamb shoulder roast, fat trimmed, trussed

  • 60ml (¼ cup) extra virgin olive oil

  • 1 tbsp sweet paprika

  • 2 tsp smoked paprika

  • 3 cloves garlic, crushed

  • 2 tbsp finely chopped marjoram

  • 2 tbsp finely chopped tarragon

  • Baby wild rocket salad, to serve

  • Smashed Kipflers

  • 700kg kipflers, washed

  • 190g (2/3 cup) natural Greek-style yoghurt

  • 75g (½ cup) seeded kalamata olives, drained, halved

  • ¼ cup firmly packed basil leaves, finely shredded

  • 1 small red onion, finely chopped


  • 1.

    Preheat oven to 180°C.

  • 2.

    To roast the boneless lamb shoulder, place oil, spices, garlic with herbs in a large bowl and stir to combine. Add lamb and using your hands, rub well to coat.

  • 3.

    Transfer lamb to a large roasting pan with a roasting rack. Pour any excess marinade left in bowl over the lamb and season liberally with salt and pepper.

  • 4.

    Roast for 1½ hours or until cooked through to your liking. Rest for 10 minutes before carving to serve.

  • 5.

    Meanwhile, to make crushed kipflers, boil, steam or microwave kipflers until tender. Drain and place in a large heatproof bowl. Using a potato masher or fork, coarsely crush kipflers until smashed but still chunky. Stir in remaining ingredients until combined. Season to taste.

  • 6.

    To serve, divide smashed kipflers among four plates, top with carved lamb and serve with baby wild rocket salad.

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