Coles ambassador Courtney Roulston shares her favourite Easter recipe and happy memories of the school hat parade.
Serves66
Cook time4 hr4 hour
Prep time20 mins20 minutes
Ingredients
3 red onions, cut into thick rings
2.2kg Coles Australian Lamb Shoulder Roast Bone In
1 garlic bulb
2 tsp ground cumin
2 tsp sea salt
2 cups (500ml) salt-reduced chicken stock
2 1/2 cups (500g) frozen baby peas
1 lemon, zested, cut into wedges
Roast potatoes, to serve
Lettuce leaves, to serve
Mint salsa
1 bunch mint, leaves picked
1/2 bunch flat-leaf parsley, coarsely chopped
1/2 white onion, coarsely chopped
1 long green chilli, seeded, chopped (optional)
1/4 cup (60ml) apple cider vinegar
2 tbs extra virgin olive oil
1 tbs honey
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Method
Step 1
Preheat oven to 170°C. Arrange onion in the base of a roasting pan. Place lamb on top of the onion. Place garlic in the pan and sprinkle the lamb with cumin and sea salt. Carefully pour the stock around the lamb. Cover with baking paper and foil. Roast for 3 1/2 hours. Remove the foil and baking paper and increase heat to 200°C. Roast for a further 30 mins or until the lamb is brown and crisp on the outside.
Step 2
Meanwhile, to make the mint salsa, place the mint, parsley, onion, chilli, if using, vinegar, oil and honey in a blender. Season. Blend until smooth.
Step 3
Cook the peas in a large saucepan of boiling water for 3-4 mins or until heated through. Drain well. Transfer to a bowl. Use the back of a fork to gently crush some of the peas.
Step 4
Transfer the lamb, onion and garlic to a serving platter, reserving any pan juices. Use tongs to gently pull some of the lamb into strips. Use a spoon to skim the fat off the top of the cooking liquid. Discard. Pour the remaining cooking liquid over the lamb. Spoon peas over the lamb and sprinkle with lemon zest. Serve with lemon wedges, the mint salsa, roast potatoes and lettuce leaves.
Courtney's slow-roasted lamb shoulder with crushed peas & mint salsa
Serves66
Cook time4 hr4 hour
Prep time20 mins20 minutes
Ingredients
3 red onions, cut into thick rings
2.2kg Coles Australian Lamb Shoulder Roast Bone In
1 garlic bulb
2 tsp ground cumin
2 tsp sea salt
2 cups (500ml) salt-reduced chicken stock
2 1/2 cups (500g) frozen baby peas
1 lemon, zested, cut into wedges
Roast potatoes, to serve
Lettuce leaves, to serve
Mint salsa
1 bunch mint, leaves picked
1/2 bunch flat-leaf parsley, coarsely chopped
1/2 white onion, coarsely chopped
1 long green chilli, seeded, chopped (optional)
1/4 cup (60ml) apple cider vinegar
2 tbs extra virgin olive oil
1 tbs honey
Description
Coles ambassador Courtney Roulston shares her favourite Easter recipe and happy memories of the school hat parade.
Method
Step 1
Preheat oven to 170°C. Arrange onion in the base of a roasting pan. Place lamb on top of the onion. Place garlic in the pan and sprinkle the lamb with cumin and sea salt. Carefully pour the stock around the lamb. Cover with baking paper and foil. Roast for 3 1/2 hours. Remove the foil and baking paper and increase heat to 200°C. Roast for a further 30 mins or until the lamb is brown and crisp on the outside.
Step 2
Meanwhile, to make the mint salsa, place the mint, parsley, onion, chilli, if using, vinegar, oil and honey in a blender. Season. Blend until smooth.
Step 3
Cook the peas in a large saucepan of boiling water for 3-4 mins or until heated through. Drain well. Transfer to a bowl. Use the back of a fork to gently crush some of the peas.
Step 4
Transfer the lamb, onion and garlic to a serving platter, reserving any pan juices. Use tongs to gently pull some of the lamb into strips. Use a spoon to skim the fat off the top of the cooking liquid. Discard. Pour the remaining cooking liquid over the lamb. Spoon peas over the lamb and sprinkle with lemon zest. Serve with lemon wedges, the mint salsa, roast potatoes and lettuce leaves.
