Buttermilk Roast Lamb with Spicy Tomato Chutney

Buttermilk Roast Lamb with Spicy Tomato Chutney

Slow Roasted Lamb marinated in Buttermilk and served with our Spicy Tomato Chutney.

INGREDIENTS

• 2kg lamb shoulder, bone in (leg is good too)

• 3/4 cup buttermilk

• salt and pepper

• 3/4 cup water

• Spicy Tomato Chutney

INSTRUCTIONS

1. Combine the lamb and buttermilk in a deep baking dish, season well with salt and pepper, cover and marinate overnight.

2. Preheat oven to 160C. (140C fan forced)

3. Uncover lamb, add water and place in oven to bake for 3½ hours, basting every hour or so with cooking liquid.

4. Remove from oven, cover and rest for 10 minutes, then shred with a fork and serve.

5. Serve at the table with a jar of Spicy Tomato Chutney.

Spicy Tomato Chutney

A$10.00