Slow-roasted maple and bourbon lamb shoulder
This slow-roasted lamb shoulder is an absolute must-try for Easter lunch. Marinated in maple syrup and bourbon, it’s tender and delicious.
Note: + 15 mins resting time
- 1 brown onion, cut into wedges
- 2kg Coles Australian Lamb Shoulder Roast Bone In
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) bourbon or beef stock
- 1/4 cup (55g) brown sugar
- 1 tbs Coles Dijon Mustard
- 1 tsp ground paprika
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
Preheat oven to 150°C. Arrange the onion in a roasting pan. Top with lamb.
Combine the maple syrup, bourbon or stock, sugar, mustard, combined paprika, oregano, garlic powder and onion powder in a small bowl. Brush half the maple mixture over the lamb. Cover tightly with foil. Roast for 3 hours or until the lamb is falling off the bone.
Increase oven to 200°C. Uncover the lamb. Brush with remaining maple mixture. Roast for a further 20-30 mins or until lamb is caramelised. Loosely cover with foil and set aside for 15 mins to rest. Transfer to a serving platter.
Serve with chargrilled zucchini ribbons, mint leaves, rocket leaves and lemon wedges
For a more intense flavour, marinate the lamb in the maple syrup mixture in the fridge for up to 24 hours. Bring to room temperature before cooking.