Add some spice to your roast lamb with this exotic dish.


  • 1.5 kg lamb shoulder

  • 1/4 cup olive oil

  • 1 tsp ground cinnamon

  • 1 tsp nutmeg

  • 1 tsp sweet paprika

  • 1/2 tsp black pepper

  • 3 tsp salt

  • 6 cloves garlic

  • 8 small sprigs of rosemary

  • Baked tahini yoghurt carrots

  • 400g Dutch carrots, 2 bunches

  • 2 tsp olive oil

  • 3 tbsp tahini

  • 2 tsp cumin

  • 1 tbsp honey

  • Pinch of salt and pepper

  • Dip

  • 250g natural Greek yoghurt

  • 1/2 lemon juice


  • 1.

    Pre heat oven to 200°C. Mix all lamb rub spices together with olive oil. Make small incisions in the lamb with a small knife and stuff with the whole garlic cloves and rosemary sprigs.

  • 2.

    Bake the lamb for 30 minutes until browned. Once browned, wrap the shoulder in baking paper then foil. Reduce the oven heat to 160°C and cook for a further 2 hours until very tender.

  • 3.

    Wash and trim the carrots and mix in tahini, cumin, honey, olive oil and season with salt and pepper. Keep to one side and bake at 160°C for the last 20 minutes with the lamb. Rest the lamb for 10 Minutes before carving. Serve with yoghurt mixed with lemon juice.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 668kj
  • Fat Total 53g
  • Saturated Fat 20g
  • Protein 35g
  • Carbohydrate 11g
  • Sugar 5g
  • Sodium 687mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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1. Try using lamb leg instead of shoulder.

2. Use a simple store ready Indian curry paste and follow the same cooking instructions to get an Indian flavoured lamb dish.

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