Whole Slow-Roasted Lamb Shoulder, Mint Sauce

Whole Slow-Roasted Lamb Shoulder, Mint Sauce

Recipe by Head Chef, Colin Mainds


Serves 4 - 6

  • Marinade
  • 2 garlic cloves, crushed
  • 2 lemons, finely grated zest only
  • 2tbs oregano leaves, finely chopped
  • 3tbs olive oil
  • 2tbs salt flakes, plus extra

  • Lamb
  • 1 x 2.5kg lamb shoulder, bone in
  • 8 lemon cheeks, to serve

  • Marinated onion
  • 2 red onions, finely sliced lengthways
  • 1 pinch salt flakes
  • 1/2 lemon, juice only
  • 2tbs olive oil
  • 1 pinch ground sumac
  • 1tbs flat-leaf parsley leaves, chopped

  • Mint sauce
  • ½ avocado
  • 1 garlic clove, roughly chopped
  • ½ tsp cumin seed, toasted
  • 1 cup loosely packed mint leaves
  • 1½ tbs grapeseed oil
  • ½ tsp lemon juice
  • ½ tsp sea salt flakes


Combine the garlic, lemon zest, oregano, olive oil and salt in a small bowl.



Tip – If planning ahead, the lamb improves in flavour if marinated in the refrigerator overnight.

Place the lamb shoulder in a deep, heavy baking tray and rub the marinade over the entire joint.

Cover with plastic wrap and set aside for a few hours. Preheat the oven to 150°C fan–forced (170°C conventional). Uncover the lamb and add 250ml of water to the tray. Cover the entire tray lightly with foil and place in the oven for 2 hours. Turn the temperature down to 110°C fan–forced (130°C conventional) and cook for another 6 hours, adding a little more water to the tray from time to time if necessary. Remove the foil for the last hour of roasting to crisp up the outside. The lamb is ready when you can easily pull the meat from the bone with a fork.


Marinated onion

To a medium bowl, add the onion and break up the slices with your hands. Add a good pinch of salt, toss and set aside for about 1 hour to soften. Drain then add the lemon juice, oil, sumac and parsley. Combine thoroughly.


Mint sauce

Place avocado, garlic, cumin and mint in an upright blender then blend until a rough puree. While blending, slowly pour the oil until the sauce becomes smooth. Season to liking with lemon juice and salt.


To serve

Place the lamb on a serving platter. Pour the juices from the tray into a small jug and skim off most of the fat. Shred the meat from the bone at the table and serve with the roasting juices, marinated onion, lemon cheeks, mint sauce and extra salt on the side.