Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Slow Roasted Baharat Lamb Food Slow Roasted Baharat Lamb Preparation time Cooking time Serves 4 Ingredients 1kg butterflied lamb shoulder (your butcher can debone and butterfly the lamb) 1 tbsp extra virgin olive oil 6 cloves garlic, finely chopped ½ cup (125ml) white wine Baharat spice mix (available at gourmet food stores) 2 tsp mild paprika 1 tsp ground black pepper ½ tsp ground cumin ½ tsp ground coriander seeds ½ tsp ground cassia ¼ tsp ground cloves ¼ tsp ground cardamom seeds Seasonal vegetables 4 small or 2 medium beetroot, washed 2 small or 1 medium fennel, quartered 1 bunch dutch carrots, trimmed 1 small eggplant, diced into 3cm pieces 2 small red onions, peeled and quartered 1 tbsp (20ml) extra virgin olive oil Method Pre-heat oven to 160°C (140° fan-forced). Combine olive oil, garlic and Baharat spice mix ingredients. Rub well into lamb shoulder. Season with salt and pepper. Heat a large ovenproof baking dish on the cooktop until very hot. Brown lamb skin side down for 5 minutes or until golden. Turn and cook for a further 5 minutes. Remove from heat, discard any fat which has rendered, pour over white wine, cover loosely with foil and roast for one hour. Uncover and roast for an additional hour or until the meat is very tender. Remove from oven and rest uncovered for 15 minutes. Meanwhile, after the lamb has been in the oven for one hour, wrap the beetroots in foil and roast on a baking tray for 20 minutes. Remove foil, slip off skins and quarter. Return to tray with fennel, carrots, eggplant and red onions. Drizzle with olive oil, season with salt and pepper and return to the oven for 40 minutes or until vegetables are golden and tender. To serve, slice rested lamb shoulder into thin slices and serve alongside vegetables. Food Serves 4 Shop Dessert Wine You might also like Food Lyndey Milan's Lamb Pie Words by Lyndey Milan on 1 May 2017 Food Roast duck with apples, roesti and green beans Food Roasted turkey and smoked oyster stuffing Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline