slow-roasted indian lime pickle lamb shoulder
- ¾ cup (190g) store-bought Indian lime pickle
- 2 tablespoons brown sugar
- 2 tablespoons malt vinegar
- 4 coriander (cilantro) roots
- 2.2kg lamb shoulder, bone in
- 1 bulb garlic, halved
- 1 cup (250ml) water
- 5cm-piece ginger, sliced
- sea salt and cracked black pepper
- Preheat oven to 200°C (400°F). Place the lime pickle, sugar, vinegar and coriander roots in a small food processor and process until fine. Place the lamb in a large deep-sided roasting pan and rub with the marinade.
- Add the garlic, water and ginger to the pan and sprinkle with salt and pepper. Cover with aluminium foil and cook for 2 hours 30 minutes or until tender.
- Remove the foil, spoon over the cooking liquid and cook, uncovered, for a further 30 minutes or until dark golden brown. Serve. Serves 6.
I wow my guests with this recipe often. I serve it with broccolini or broccoli chargrilled briefly (still al dente) and a splash of lime infused olive oil.
Also roasted potatoes or a salad depending on the time of year.
donna hay team
Hi Lou, any rice or spinach side dish would be great. or even a classic roast potato. Enjoy! The dh team
What side dishes could I serve with this please?
donna hay team
Hi Robyn! 200 degrees isn’t too hot because we are leaving the bone in the lamb shoulder, which means that it will take a while to heat all the way through. Happy cooking!
What would you serve with this? Pilau rice?
Isn’t 200 degrees rather hot for a ‘slow roasted lamb’ ?