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Curtis Stone's lamb shoulder roast with carrots and chimichurri

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Served with mandarin-glazed carrots and a vibrant chimichurri, Curtis Stone’s lamb shoulder roast is a fresh take on a classic dish. It’s perfect for entertaining or your next Sunday roast.

  • Serves6
  • Cook time4 hour
  • Prep time20 minutes, + 10 mins resting time
Lamb shoulder roast with carrots and chimichurri


  • 1.3kg Coles Australian Lamb Shoulder Roast Boneless
  • 1 tbs extra virgin olive oil
  • 1 garlic bulb, separated into cloves
  • 1 1/2 cups (375ml) salt-reduced chicken stock
  • Mint leaves, to serve

Mandarin-glazed carrots

  • 1/3 cup (80ml) salt-reduced chicken stock
  • 30g butter
  • 1 tsp sugar
  • 70ml mandarin juice (from about 2-3 mandarins), divided
  • 700g carrots, peeled, cut diagonally into 2cm-thick slices
  • 2 tsp chopped flat-leaf parsley

Mint chimichurri

  • 1/3 cup (80ml) extra virgin olive oil
  • 1/4 cup chopped mint
  • 2 tbs chopped flat-leaf parsley
  • 2 tbs red wine vinegar
  • 1 tbs finely chopped shallots
  • 1/4 tsp dried red chilli flakes (optional)

Nutritional information

Per Serve Energy: 2467kJ/590 Cals (28%), Protein: 39g (78%), Fat: 43g (61%), Sat fat: 15g (63%), Carb: 10g (3%), Sugar: 8g (9%), Fibre: 5g (17%), Sodium: 795mg (40%)

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.


  1. Step 1

    Preheat oven to 150°C (130°C fan-forced). Season lamb with salt and pepper (leave string on). Heat a large frying pan over medium-high heat. Add oil and the lamb and cook, turning, for 10 mins or until lamb is brown all over. Transfer lamb to a 23cm x 33cm roasting pan with garlic. Pour stock around the lamb in the pan.
  2. Step 2

    Cover the lamb tightly with foil and roast for 3½ hours or until the lamb is tender but not falling apart. Remove the foil and increase temperature to 200°C (180°C fan-forced). Roast, basting the lamb with pan juices occasionally, for 20 mins or until the lamb is caramelised. Loosely cover the lamb with foil and set aside for 10 mins to rest.
  3. Step 3

    Meanwhile, to make the mandarin-glazed carrots, in a large frying pan over medium-high heat, bring the stock, butter, sugar, ¼ cup (60ml) mandarin juice and 1 tsp salt to the boil. Add the carrots and reduce heat to medium-low. Cover with a disc of baking paper to keep the carrots submerged in the liquid. Bring to a simmer and cook, stirring occasionally, for 15-20 mins or until the carrots are tender-crisp and liquid is reduced. Remove from heat and stir in the parsley and remaining 2 tsp mandarin juice. Cover to keep warm.
  4. Step 4

    To make the mint chimichurri, in a small bowl, stir the oil, mint, parsley, vinegar, shallots and chilli flakes, if using. Season.
  5. Step 5

    Thickly slice the lamb and divide among serving plates with the carrots and chimichurri. Sprinkle with mint leaves to serve.