Serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes
Garlic, Rosemary & Lemon Marinated Easter Roast Lamb Shoulder
Ingredients:
- 3 cloves of garlic, crushed
- 3 sprigs of rosemary, stalks removed and
- leaves finely chopped
- 4 anchovy fillets, finely chopped to a paste
- 2 x Knorr Lamb Stock Cubes
- 1 lemon, zest and juice
- 3 tbsp of olive oil
- A pinch of ground cumin
- 1 x 1.5kg bone in lamb shoulder with the outside scored
- Colman's Mint Sauce
Method:
- Crumble the Knorr Lamb Stock Cubes into a powder and combine with all ingredients minus the lamb shoulder in a large bowl.
- Mix thoroughly to create a paste and add more olive oil if the mixture is too thick. There's no need to add salt, as the anchovies provide a salty flavour.
- Rub the thick paste all over the lamb shoulder and if you have time, leave in the fridge for a few hours or overnight to marinate.
- Preheat oven to 180°C or Gas Mark 4. Remove the shoulder from the fridge and transfer onto a deep roasting tray. Pour any excess marinade back onto the shoulder.
- Place in the oven and roast for approximately 2 hours.
- Remove from the oven and allow to rest for 20 minutes before carving. Serve with Showstopping Sides, and Colman's Mint Sauce, perfect with roast lamb.
Recipe courtesy of Knorr.
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