Slow-Roasted Indian Lime Pickle Lamb Shoulder
Recipe: #31950
May 05, 2019
Categories: Dinner, Lunch, Main Dish, Lamb/Mutton, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Food Processor, Oven Bake, No Eggs, Non-Dairy, Water more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (497.8 g)
- Calories 569.4
- Total Fat - 19.2 g
- Saturated Fat - 6.9 g
- Cholesterol - 234.7 mg
- Sodium - 288.7 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 1.2 g
- Sugars - 14.8 g
- Protein - 74.3 g
- Calcium - 72.7 mg
- Iron - 7 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 200°C (400°F).
Step 2
Place the lime pickle, sugar, vinegar and coriander roots in a small food processor and process until fine.
Step 3
Place the lamb in a large deep-sided roasting pan and rub with the marinade and then add the garlic, water and ginger to the pan and sprinkle with salt and pepper and cover with aluminium foil and cook for 2 hours 30 minutes or until tender.
Step 4
Remove the foil, spoon over the cooking liquid and cook, uncovered, for a further 30 minutes or until dark golden brown.
Step 5
Let rest for 30 minutes loosely covered with foil and then cut and serve.
Tips & Variations
No special items needed.
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