Step 1: To make rub, combine all ingredients in a bowl.
Step 2: Cut three slashes, at even intervals, across the top of each shoulder and season.
Step 3: Heat an oiled, large, flameproof roasting pan over a medium to high heat and add the lamb and cook for about 4 minutes on both sides or until browned.
Step 4: Remove and coat lamb all over with the rub and add onions to roasting pan over a medium heat and cook, stirring for about 2 minutes or until soft and add stock and wine and return lamb to the pan and cover tightly with cook in a low oven (150C), turning lamb halfway through, for 3 hours and then discard foil and turn lamb over and baste with cooking juices and cook uncovered with foil, basting halfway through for a further 1 hour, or until meat pulls away easily from the bone and then remove and rest loosely covered with foil for 15 minutes.
Step 5: Meanwhile, heat remove excess oil from pan and return pan to heat and simmer for about 5 to 10 minutes.
Step 6: Place lamb on a serving plate and pour over pan juices and top with combine3d mint, parsley and cucumber.
Step 7: Serve with yoghurt, lemon wedges and pita bread.
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