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Slow Roasted Lamb Shoulder Middle Eastern Spices Recipe

Lyndey Milan's Slow Roasted Lamb Shoulder Recipe

Preparation time
10 minutes + 15 minutes resting
Cooking time
2 hours


  • 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


  1. Remove lamb from the refrigerator 30 minutes prior to cooking. Pre–heat oven to 160˚C (140˚C fan-forced)
  2. 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.
  3. 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.
  4. 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.
Preparation time
10 minutes + 15 minutes resting
Cooking time
2 hours


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