Roast Lamb with Star Anise & Chilli
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Prep: 15 mins
Cook: 1 hr
Our meat man Nick taught us this speedy method of cooking a lamb shoulder and we haven’t looked back. It makes for deliciously tender meat in half the time. Nice one, Nick.
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472 kcal
(per portion)
Ingredients you'll need
  • 1½kg lamb shoulder, boned and rolled
  • 1½ star anise
  • 1½ tsp chilli flakes (more or less, to taste)
From your kitchen
  • Sea salt
Step by step this way
  • 1.

    Heat your oven to 220°C/Fan 200°C/Gas 7. Unwrap your meat. Pat it dry and put it in a roasting tin. Let it get up to room temperature.

  • 2.

    Finely grind your star anise using a spice or coffee grinder or a pestle and mortar. Alternatively, pound it in a metal bowl with the bottom of a jam jar.

  • 3.

    Mix the star anise with the chilli flakes. Use a pinch for milder heat or more than 1 tsp for a good kick.

  • 4.

    Massage the spices all over the lamb. Tuck some into the little grooves where the meat has been rolled, too, if you can. Dust a little sea salt and pepper over the top, then drizzle with the olive oil.

  • 5.

    Once the meat is at room temperature, slide into the centre of the oven. Roast for 20 mins.

  • 6.

    Lower the heat to 180°C/Fan 160°C/Gas 4. Roast for a further 45 mins. Set the lamb aside to rest for at least 30 mins before carving.

  • 7.

    The meat will be a little pink in the centre. If you like well-done lamb, arrange carved slices in a baking dish, slightly overlapping. Pour some of the pan juices over. Cover with foil. Cook in the oven for 10-15 mins or till the meat is done to your liking.

  • 8.

    The pan juices are stunning on their own – simply drizzle over the carved meat. If you want a proper gravy, sizzle 4 tbsp of the pan juices with 250 ml red wine and 1 tsp honey till rich and flavourful, adding more wine, honey or pan juices as you fancy.

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