Sunday roast has never looked so good! Treat your tastebuds with this spiced shoulder of lamb.
Ideal for a special occasion, or just a good ol’ fashioned sit down dinner, this recipe caters for 4, plus a few leftovers for lunch the next day. Smashed kipfler potatoes are a creamy accompaniment, and a sprinkling of basil leaves make for the perfect finishing touch. Enjoy it while it’s hot.
BONELESS LAMB SHOULDER ROAST WITH CRUSHED KIPFLERS
Serves: 4
Preparation Time: 30 minutes, plus marinating / resting time
Cooking Time: 90 minutes
Ingredients
1.2kg boneless lamb shoulder roast, fat trimmed, trussed
60ml (¼ cup) extra virgin olive oil
1 tbsp sweet paprika
2 tsp smoked paprika
3 cloves garlic, crushed
2 tbsp finely chopped marjoram
2 tbsp finely chopped tarragon
Baby wild rocket salad, to serve
Smashed Kipflers:
700kg kipflers, washed
190g (2/3 cup) natural Greek-style yoghurt
75g (½ cup) seeded kalamata olives, drained, halved
¼ cup firmly packed basil leaves, finely shredded
1 small red onion, finely chopped
Method
- Preheat oven to 180°C.
- To roast the boneless lamb shoulder, place oil, spices, garlic with herbs in a large bowl and stir to combine. Add lamb and using your hands, rub well to coat.
- Transfer lamb to a large roasting pan with a roasting rack. Pour any excess marinade left in bowl over the lamb and season liberally with salt and pepper.
- Roast for 1½ hours or until cooked through to your liking. Rest for 10 minutes before carving to serve.
- Meanwhile, to make crushed kipflers, boil, steam or microwave kipflers until tender. Drain and place in a large heatproof bowl. Using a potato masher or fork, coarsely crush kipflers until smashed but still chunky. Stir in remaining ingredients until combined. Season to taste.
- To serve, divide smashed kipflers among four plates, top with carved lamb and serve with baby wild rocket salad.
Recipe and image courtesy of Meat and Livestock Australia
