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Slow-Roasted Indian Lime Pickle Lamb Shoulder

Here's how you make Slow-Roasted Indian Lime Pickle Lamb Shoulder
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  • Servings: 6
  • Prep: 30m
  • Cook: 3m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3/4 cup pickles, chopped (store bought Indian lime pickles was specified - 190 grams)
  • 2 tablespoons brown sugar
  • 2 tablespoons malt vinegar
  • 4 coriander roots, (cilantro roots)
  • 2.2 kilograms lamb shoulder (bone in)
  • 1 bulb garlic, halved
  • 1 cup water
  • Ginger root, sliced (5 cm piece)
  • Sea salt
  • Cracked black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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