Add some spice to your roast lamb with this exotic dish.
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.
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.
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 analysis per serving (8 servings)
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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