This slow cooked lamb dish is absolutely delicious and perfect for a weekend roast dinner, Easter or Thanksgiving. It’s probably best left for when someone can be around the house to keep an eye on it while roasting in the oven.
While this roasted lamb shoulder comes with a lovely caramelised onions and naturally sweet glaze from fruit juice, vinegar and a little honey, there is no added refined sugar. Per portion, the carb count is still relatively low, even with the sweet glaze.
We served this dish with a simple butter lettuce and radish salad with pear dressing and some spiced, mint coconut yogurt on the side. Mixing regular or coconut yoghurt with some lemon juice and mint is also a nice condiment for this dish.
You can use lamb shoulder or leg of lamb or even beef roast cut for this recipe. I used lamb shoulder without the joint, and if it comes rolled and tied with a string, simply remove it and unroll the meat so it’s more flat.
I used 100% blackcurrant and apple juice for the glaze but you can easily use other dark, tart fruit juices such as pomegranate, grape or cherry.
If you want to make a salad with a pear salad dressing: cut one ripe pear into small cubes and mix it with 2 tablespoons of apple cider vinegar or white wine vinegar, 2-3 tablespoons of extra-virgin olive oil, 1/2 tsp of sea salt, 1/2 tsp of ground black pepper, 1/2 tsp of wholegrain or Dijon mustard and 1/2 tsp of ground coriander seed powder. Toss through a bowl of lettuce and radishes.
To make the spiced yogurt: use half a cup of natural, unsweetened, full-fat yogurt or coconut yoghurt, and combine it with a pinch or two of salt, pepper, ground cumin, paprika, chilli and a tablespoon of chopped, fresh mint.
- 1.5kg / 3 lb lamb shoulder, off the bone (no joint)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin seeds
- 3 large garlic cloves, finely shopped or grated
- Zest of 1 lemon
- Juice of ½ lemon
- ¼ cup olive oil
- 3 medium brown onions, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon sea salt
- 2 cups blackcurrant and apple juice
- 2 tablespoons raw honey
- I like to cut the lamb shoulder into a thick, flat piece of meat or even large chunks. Rub the lamb with the marinade and set side for a couple of hours to infuse with flavours.
- Preheat the oven to 160°C (320°F).
- Place the onion wedges on the bottom of a large roasting tray. Drizzle with two tablespoons of olive oil, balsamic vinegar and sprinkle with salt. Place the lamb on top.
- Pour the blackcurrant juice on the bottom of the tray and cover the whole thing with aluminium foil, leaving a little hole in the corner.
- Cook in the 160°C (320°F) oven for 4 hours, basting the meat with the juices a few times. After 4 hours hours, remove the tray and carefully pour most of the cooking juice out into a medium saucepan or a frying pan. This time, loosely cover the lamb with foil, turn the oven to 200°C (400 °F) and cook it for a further 20-25 minutes, to brown it off.
- In the meantime, add 2 tablespoons of honey to the lamb and blackcurrant juice and bring to boil. Turn the heat down to simmer and cook for 20-25 minutes until it's reduced by half and thickened into a glaze.
- Remove the lamb from the oven and let it rest under foil for 10 minutes before serving it on a platter or a chopping board topped with the caramelised onions and the glaze drizzled over the top.