Roast Lamb Shoulder with Coriander & Orange | Abel & Cole
Roast Lamb Shoulder with Coriander & Orange
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Prep: 15 mins
Cook: 3 hrs
This high welfare lamb shoulders its way into this cheerful combo of citrus and spice. It all makes for a memorable, bright roast.
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Ingredients you'll need
  • 1½kg lamb shoulder, boned and rolled
  • 1½ tbsp coriander seeds
  • 1½ orange
  • 3 tbsp honey
From your kitchen
  • Sea salt and freshly ground pepper
  • 4 tbsp olive oil
  • 1 glass white wine (optional)
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Unwrap your meat. Pat it dry. Leave it to get up to room temperature.

  • 2.

    Grate or pare the zest of your orange. Put it in a pestle and mortar or a small bowl. Set a small frying pan over a medium heat. Toast the coriander seeds till fragrant. Add to the zest with a large pinch of salt and pepper. Crush everything together. Rub all over the lamb. Pop it in a snug roasting dish.

  • 3.

    Cut 2-3 slices from your orange (save the rest of the orange for the gravy). Tuck it under the lamb.

  • 4.

    Roast for 25 mins till it has a golden crust. Remove from the oven. Lower the heat to 160°C/Fan 140°C/Gas 3.

  • 5.

    Pour a mug of water into the roasting tin (not over the lamb). Cover the tin securely with foil. Roast for 2 ½ hrs.

  • 6.

    Remove the dish from the oven. Unwrap the lamb (be careful of the steam). Transfer the meat to a cutting board. Rest for at least 30 mins before carving.

  • 7.

    There are two options for your gravy. Our favourite is to use the juice from the orange to make up a little dressing. Whisk 4 tbsp freshly squeezed juice with 4 tbsp oil and 2 tbsp honey. Drizzle this over the carved lamb.

  • 8.

    Or, you can warm the dish juices with a glass of white wine. Reduce by half. Swirl in the honey and a squeeze of orange juice. Tweak the seasoning to taste.

  • 9.

    Any leftovers? Swap the lamb mince in our Caramelised Lamb & Onion Flatbreads for shreds of leftover roast lamb, and use any spare Fastbread Flatbreads in place of the pittas. Lovely with leftover pickle on the side.

  • 10.

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