This slow-roasted lamb shoulder is an absolute must-try for Easter lunch. Marinated in maple syrup and bourbon, it’s tender and delicious.
Serves66
Cook time3 hr 30 mins3 hour 30 minutes
Prep time15 mins15 minutes, + 15 mins resting time
+ 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 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
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 150°C. Arrange the onion in a roasting pan. Top with lamb.
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.
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
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.
