Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals 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 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 Preparation time Cooking time Serves 4 SHARE You might also like Food Lyndey Milan's Roasted pumpkin soup with cheese crostini Food Aussie lamb burger Food Nick Raitt's Lamb Shoulder and Salt-Baked Celeriac Recipe Words by Nick Raitt on 3 Aug 2017 Given the surprisingly delicate nature of this dish and its slow cooked texture, opt for a wine with elegance and balance rather than overall power. The 2015 Punt Road Pinot Noir from the Yarra is ideal. It has ripe dark cherry and strawberry fruit, savoury stalk and foresty complexity, with clean red berry-like acidity to match the fat content in the lamb.