MLA Middle eastern style roast shoulder of Aussie lamb

  • Prep 10Min
  • Cook 2Hr, 30Min
  • Style
  • Meat
  • Cut
  • Serves 8

Middle eastern style roast shoulder of Aussie lamb


For the lamb:

3.3 pounds Aussie lamb shoulder
1/4 cup olive oil
1 tsp cinnamon, ground
1 tsp nutmeg
1 tsp sweet paprika
1/2 tsp black pepper
3 tsp salt
6 each garlic cloves
8 each rosemary sprigs, small

For the carrots:

14 oz. / 2 bunches dutch carrots
2 tsp olive oil
3 tbsp tahini
2 tsp cumin
1 tbsp honey
To taste salt and pepper

To serve:
1 cup greek yogurt, natural
1/2 each juiced lemon


For the lamb:
Preheat oven to 400°F / 200°C. Mix the Aussie lamb rub spices together with olive oil and rub all over the surface of the Aussie lamb. Pierce the Aussie lamb with small incisions randomly with a small knife and stuff with whole garlic cloves and rosemary sprigs. Bake the Aussie lamb for 30 minutes until browned. Once browned, wrap the shoulder in baking paper then foil. Reduce the oven heat to 325°F / 160°C and cook for a further 2 hours until very tender.

For the carrots:
Wash and trim the carrots and mix in tahini, cumin, honey, olive oil and season with salt and pepper. Keep to one side and bake at 325°F /160°C for the last 20 minutes with the lamb.

To serve: Rest the lamb for 10 minutes before carving. Serve with yogurt mixed with lemon juice.