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
  1. 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. 
  2. 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. 
  3. Remove the foil, spoon over the cooking liquid and cook, uncovered, for a further 30 minutes or until dark golden brown. Serve. Serves 6. 
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Reader ratings (4.04) 43211
donna hay team

Hi Lou, any rice or spinach side dish would be great. or even a classic roast potato. Enjoy! The dh team

Lou DAM

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!

Gemma Hopper

What would you serve with this? Pilau rice?

Robyn Ford

Isn’t 200 degrees rather hot for a ‘slow roasted lamb’ ?

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