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Slow-roasted maple and bourbon lamb shoulder

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  • High in protein
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

This slow-roasted lamb shoulder is an absolute must-try for Easter lunch. Marinated in maple syrup and bourbon, it’s tender and delicious.

  • Serves6
  • Cook time3 hour 30 minutes
  • Prep time15 minutes, + 15 mins resting time
Slow-roasted maple and bourbon lamb shoulder with zucchini ribbons and salad leaves

Ingredients

  • 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
  • 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

Nutritional information

Per serve: Energy: 2658kJ/636 Cals (31%), Protein: 42g (84%), Fat: 42g (60%), Sat fat: 17g (71%), Carb: 19g (6%), Sugar: 18g (20%), Fibre: 1g (3%), Sodium: 196mg (10%).

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

  1. Step 1

    Preheat oven to 150°C. Arrange the onion in a roasting pan. Top with lamb.

  2. Step 2

    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.

  3. Step 3

    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.

Recipe tip

COOK. STORE. SAVE.
Flavour hit: 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.

Smart swap: You can use chicken stock instead of bourbon.

Slow-roasted maple and bourbon lamb shoulder

Slow-roasted maple and bourbon lamb shoulder
  • Serves6
  • Cook time3 hour 30 minutes
  • Prep time15 minutes, + 15 mins resting time
Ingredients
  • 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
  • 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
    Description

    This slow-roasted lamb shoulder is an absolute must-try for Easter lunch. Marinated in maple syrup and bourbon, it’s tender and delicious.

    Method

    1. Step 1

      Preheat oven to 150°C. Arrange the onion in a roasting pan. Top with lamb.

    2. Step 2

      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.

    3. Step 3

      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.