Roast Lamb Shoulder with Spicy Tomato Chutney

Roast Lamb Shoulder with Spicy Tomato Chutney

Lamb shoulder can be a tastier, and often cheaper, joint to roast than the usual lamb leg. This lamb roast is cooked slowly so it’s ‘fall off the bone’ tender and perfect served with baby roast potatoes and our Spicy Tomato Chutney.

INGREDIENTS

• 1 x 1.1kg lamb shoulder with bone

• 2 tablespoons olive oil

• 1 whole garlic bulb, halved

• 3 rosemary sprigs

• baby potatoes, roasted

• 1 jar Spicy Tomato Chutney
  

INSTRUCTIONS

Pre heat oven to 160c.

1. Trim the lamb of any excess fat, rub with oil and season with salt and pepper.

2. Put the garlic and lamb in the roasting tin and scatter with rosemary. Add 250ml / 1 cup water, cover with foil and roast for 2 hours.

3. Uncover the lamb, increase the temperature to 220c and roast for another 20 minutes to brown. The meat should be tender and falling off the bone.

4. Serve with roast baby potatoes and big dollops of chutney.

Spicy Tomato Chutney

A$10.00