Lamb Shoulder Roasted with Garlic & Mint
Clock Image
Prep: 10 mins
Cook: 1 hr 15-30 mins + resting
Lamb and mint is a classic seasonal combination at Easter. This version uses the herb as a rub to bake the flavour into this juicy shoulder of high welfare lamb.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1kg boned and rolled lamb shoulder
  • A bulb of garlic
  • A large handful of mint
  • 1½ lemon
Step by step this way
  • 1.

    Take the lamb out of the oven 1 hr before you want to cook it and let it come to room temperature. Heat your oven to 180°C/Fan 160°C/Gas 4.

  • 2.

    Put a roasting tin in the oven to heat up. Peel and finely chop the garlic. Finely chop the mint leaves. Pop the garlic and mint in a bowl with 11/2 tbsp olive oil and some salt and pepper. Stir together to make a thick paste.

  • 3.

    Slash the lamb shoulder all over with a small sharp knife. Rub the mint and garlic all over the lamb, pushing it into the slashes and also into the ends of the lamb joint.

  • 4.

    Add the lamb to the hot roasting tin. Roast for 1 hr 15 mins for slightly pink meat, or 1 hr 30 mins for well done. Take the lamb out of the oven, transfer to a board and loosely cover with foil. Rest for 30-40 mins before carving and serving.

  • Tip

    Minty fresh
    If you want to make a fresh mint sauce to go with the lamb, strip the leaves from a handful of mint leaves (around 30g) and mix with 4 tbsp each white wine vinegar, water and 1 tbsp caster sugar. Season and stir.

This recipe is from