Courtney Roulston's slow-roasted lamb shoulder with lemon & fetta potatoes
Skip to IngredientsSkip to Method- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Wheat free
- 2 serves veg or fruit
So easy to prepare, you'll wow the crowd with this tantalising slow-roasted lamb shoulder served with lemon-infused fetta potatoes and a spicy salsa.
- Serves6
- Cook time3 hour
- Prep time15 minutes, + 30 mins standing & 15 mins resting time
Ingredients
- 1kg Coles Australian Lamb Boneless Shoulder with Greek Style Marinade
- 1 cup (250ml) chicken stock
- 8 potatoes, quartered
- 100g fetta, crumbled
- 1 lemon, zested
- Mint sprigs, to serve
Spicy herb salsa
- 2 tbs lemon juice
- 1 cup mint leaves
- 1 cup coriander sprigs
- 1 long green chilli, chopped
- 1 spring onion, coarsely chopped
- 2 tsp Dijon mustard
- 2 tsp honey
- 2 tbs extra virgin olive oil
Nutritional information
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 160°C. Remove the lamb from fridge and set aside for 30 mins to bring to room temperature.
Step 2
Place lamb in a large baking dish. Pour stock around lamb. Cover with a piece of baking paper, then cover tightly with foil. Roast for 1 1/2 hours.
Step 3
Arrange potato around the lamb and gently toss in the roasting juices to coat. Season. Cover and roast for 45 mins or until potato is just tender.
Step 4
Meanwhile, to make the spicy herb salsa, place lemon juice, mint, coriander, chilli, spring onion, mustard, honey and oil in a blender and blend until smooth.
Step 5
Increase oven to 180°C. Uncover lamb. Roast for 45 mins or until lamb is very tender and potato is crisp. Transfer lamb to a plate. Loosely cover with foil and set aside for 15 mins to rest. Use 2 forks to shred. Return lamb to the dish.
Step 6
Sprinkle with fetta, lemon zest and mint. Serve with spicy herb salsa.
Recipe tip
COOK. STORE. SAVE.
Use it up: Any leftover lamb will be delicious in salads or sandwiches. Transfer to an airtight container and store in the fridge for up to 3 days.
Courtney Roulston's slow-roasted lamb shoulder with lemon & fetta potatoes
- Serves6
- Cook time3 hour
- Prep time15 minutes, + 30 mins standing & 15 mins resting time
Ingredients
- 1kg Coles Australian Lamb Boneless Shoulder with Greek Style Marinade
- 1 cup (250ml) chicken stock
- 8 potatoes, quartered
- 100g fetta, crumbled
- 1 lemon, zested
- Mint sprigs, to serve
Spicy herb salsa
- 2 tbs lemon juice
- 1 cup mint leaves
- 1 cup coriander sprigs
- 1 long green chilli, chopped
- 1 spring onion, coarsely chopped
- 2 tsp Dijon mustard
- 2 tsp honey
- 2 tbs extra virgin olive oil
Description
So easy to prepare, you'll wow the crowd with this tantalising slow-roasted lamb shoulder served with lemon-infused fetta potatoes and a spicy salsa.
Method
Step 1
Preheat oven to 160°C. Remove the lamb from fridge and set aside for 30 mins to bring to room temperature.
Step 2
Place lamb in a large baking dish. Pour stock around lamb. Cover with a piece of baking paper, then cover tightly with foil. Roast for 1 1/2 hours.
Step 3
Arrange potato around the lamb and gently toss in the roasting juices to coat. Season. Cover and roast for 45 mins or until potato is just tender.
Step 4
Meanwhile, to make the spicy herb salsa, place lemon juice, mint, coriander, chilli, spring onion, mustard, honey and oil in a blender and blend until smooth.
Step 5
Increase oven to 180°C. Uncover lamb. Roast for 45 mins or until lamb is very tender and potato is crisp. Transfer lamb to a plate. Loosely cover with foil and set aside for 15 mins to rest. Use 2 forks to shred. Return lamb to the dish.
Step 6
Sprinkle with fetta, lemon zest and mint. Serve with spicy herb salsa.