Lift your game when it comes to roast lamb by studding the meat with garlic, rosemary and oregano, then brushing it with an easy mint jelly glaze. Delicious!
Serves66
Cook time4 hr 34 mins4 hour 34 minutes
Prep time15 mins15 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
1.5kg Coles Australian Lamb Shoulder Roast Bone In
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 140°C. Place the lamb, fat-side up, on a clean work surface. Use a small sharp knife to cut 8 small slits on the surface of the lamb. Place 1 slice of garlic, 1 oregano sprig and 1 rosemary sprig in each slit.
Step 2
Combine the mint jelly, sugar and combined mustard in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the mint jelly melts and the mixture is smooth.
Step 3
Combine the potato, onion, butter, crushed garlic and thyme in a large bowl. Season well. Arrange the potato mixture evenly over the base of a large roasting pan. Place the lamb over the potato mixture. Brush the lamb evenly with half the mint jelly mixture. Pour the stock over the potato mixture. Cover the pan tightly with foil.
Step 4
Roast for 4 hours or until lamb is falling off the bone. Remove the foil. Increase oven to 220°C. Brush lamb with remaining mint jelly mixture. Roast for a further 30 mins or until lamb is caramelised and potato mixture is golden brown. Loosely cover with foil. Set aside for 15 mins to rest.
Step 5
Serve the lamb with the potato mixture and steamed vegetables.
Prep time15 mins15 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
1.5kg Coles Australian Lamb Shoulder Roast Bone In
1 garlic clove, thinly sliced
8 oregano sprigs
8 rosemary sprigs
1/2 cup (120g) mint jelly
2 tbs brown sugar
1 tbs wholegrain mustard
1 tbs Dijon mustard
8 Red Royale potatoes, thinly sliced
1 brown onion, thinly sliced
20g butter, melted
1 garlic clove, extra, crushed
1 tbs thyme sprigs
1/2 cup (125ml) chicken stock
Steamed vegetables, to serve
Description
Lift your game when it comes to roast lamb by studding the meat with garlic, rosemary and oregano, then brushing it with an easy mint jelly glaze. Delicious!
Method
Step 1
Preheat oven to 140°C. Place the lamb, fat-side up, on a clean work surface. Use a small sharp knife to cut 8 small slits on the surface of the lamb. Place 1 slice of garlic, 1 oregano sprig and 1 rosemary sprig in each slit.
Step 2
Combine the mint jelly, sugar and combined mustard in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the mint jelly melts and the mixture is smooth.
Step 3
Combine the potato, onion, butter, crushed garlic and thyme in a large bowl. Season well. Arrange the potato mixture evenly over the base of a large roasting pan. Place the lamb over the potato mixture. Brush the lamb evenly with half the mint jelly mixture. Pour the stock over the potato mixture. Cover the pan tightly with foil.
Step 4
Roast for 4 hours or until lamb is falling off the bone. Remove the foil. Increase oven to 220°C. Brush lamb with remaining mint jelly mixture. Roast for a further 30 mins or until lamb is caramelised and potato mixture is golden brown. Loosely cover with foil. Set aside for 15 mins to rest.
Step 5
Serve the lamb with the potato mixture and steamed vegetables.
