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 > Lyndey Milan's Slow Roasted Lamb Shoulder Recipe Food Lyndey Milan's Slow Roasted Lamb Shoulder Recipe Preparation time 10 minutes + 15 minutes resting Cooking time 2 hours Serves 4 Ingredients 1kg butterflied lamb shoulder 1 tsp sea salt 2 tsp ground cumin 1 tsp sweet paprika 2 brown onions, cut into 5mm slices 2 tsp pomegranate molasses 125ml (½ cup) white wine 1 medium eggplant, cut into 1cm slices 20ml (1 tbsp) extra virgin olive oil 1 large red capsicum Afghan bread or pita bread 1 bunch coriander, leaves picked Pomegranate arils (seeds) Cumin yoghurt sauce 40ml olive oil 2 cloves garlic, crushed 4 tsp cumin seeds 2 tbsp shredded mint leaves 200g (⅔ cup) Greek yoghurt Method Remove lamb from the refrigerator 30 minutes prior to cooking. Pre–heat oven to 160˚C (140˚C fan-forced) Combine salt, cumin and paprika and rub over both sides of the lamb. Place onions on base of roasting pan with lamb on top, drizzle with molasses, pour wine around lamb. Cover with foil, roast one hour. Uncover lamb, roast for a further hour. In last half hour, brush eggplant with oil, place on a baking tray, cook, turning once for 30 minutes or until golden. Place capsicum on another baking tray, bake until skin is brown, remove, place in a bowl and cover with cling wrap. For sauce, heat oil in a small saucepan, add garlic and cumin, cook for 3 minutes or until the garlic starts to soften. Cool. Combine with mint and yoghurt. Peel capsicum and cut into slices. To serve: Cut bread in halves or quarters, char grill. Top with shredded lamb, eggplant and capsicum. Dollop on sauce. Top with coriander leaves and pomegranate arils, another piece of bread at an angle and serve immediately. Food Preparation Time 10 minutes + 15 minutes resting Cooking Time 2 hours Serves 4 Shop Dessert Wine You might also like Food Dukkah quail with Moroccan style cous cous Food Barbequed leg of lamb with a rosemary rub Food Spiced lamb kofte with cucumber and yoghurt salad 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