Roasted lamb shoulder with spring slaw

Fresh, simple and very much the perfect spring lamb meal! This lamb shoulder was so easy to make, all you really need is the lamb shoulder and any herbs that you have + some spices. I’ve used just sumac as the main spice here and lots of rosemary sprigs and bay leaves. The slaw is a great way to use up spring ingredients and it’s very light and fresh as well. Topped with crunchy pepitas and my favourite nigella seeds…love them!

Roasted lamb shoulder with spring slaw (fennel, asparagus, apples)

Prep time: 30 minutes

Cook time: 50-60 minutes

Serves: 4-6

Ingredients:

1 kg x boned and rolled lamb shoulder (close to room temperature)

2 x tbsps. of sumac

1 x bunch rosemary sprigs (4 or more sprigs)

6 x garlic cloves

4 x bay leaves

¼ cup x olive oil (for roasting the lamb)

1 x fennel (fronds and green stems removed)

1 x large carrot (grated)

1 x whole bunch of asparagus

1 x green apple

1 x lemon

2 x tsp. nigella seeds

1 tbsp. x pepita seeds (pumpkin seeds)

2 tbsp. x apple cider vinegar

¼ cup x olive oil

salt

Method:

  1. Preheat the oven to 180 degrees.
  2. On the base of the baking tray place the rosemary, bay leaves and garlic cloves.
  3. In a separate bowl place the lamb shoulder and cover with sumac, salt and olive oil. Rub the olive oil and sumac all around the lamb. Transfer the lamb onto the baking tray, placing over the herbs and garlic.
  4. Roast the lamb for 50 minutes to 1 hour (up to 1 hour and 10 minutes to very well done) then remove the baking tray from the oven and allow to rest for 10-15 minutes.
  5. Whilst the lamb is roasting move onto the slaw, finely slice the fennel lengthways either on a mandolin or with a sharp knife. Place the sliced fennel in a large bowl of water with the juice from 1 lemon and then place it straight into the fridge).
  6. Finely slice an apple, removing the core and cutting in half then use a knife to slice the apple. Place the sliced apples into the fennel and water bowl in the fridge.
  7. For the asparagus remove the ends and then cut crossways into small pieces. Place in a separate salad bowl.
  8. Finely grate the carrot and add to the bowl with the asparagus.
  9. When the lamb is resting the slaw can be combined. Strain the fennel and apple slices from the cold water and place into the asparagus and carrot bowl. Mix the olive oil, apple cider vinegar and salt in a small cup then pour this dressing over the slaw and combine well. Top with nigella seeds and the pepita seeds.
  10. To serve, carve the lamb and place a few pieces onto a plate along with a serving of the slaw. Drizzle the leftover olive oil from the baking tray over the lamb and add some caramelized garlic.

Created in collaboration with Harris Farm Markets.

 

 

 

 

 

 

 

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