Roast Boneless Lamb Shoulder

This easy-to-make roast boneless lamb shoulder is the perfect addition to this Sunday's potluck. Flavored with sea salt, cracked black pepper, lemon zest, dried limes, and red pepper flakes, this aromatic treat is a surefire hit!

Why hello there! I've been running around these past few days, trying to reorganize home and work life as I had just arrived from Australia. But I'm thrilled to be back in our cozy, quirky home, cooking new and exciting dishes for my loved ones and for my dear readers out there.

I was blown away by the wonderful sights and sounds of down under, and truly, deeply inspired by the vibrant food culture. The trip was short but sweet, and I'll definitely be back. If only for a cuppa flat white!

When people think of Aussie food, they usually think of Vegemite. But there's so much more to outback cuisine than meets the eye.

Ever the adventurous eater, Mr. Flintstone had suckered me into trying out exotic food, such as kangaroo meat (tastes like venison) and crocodile meat (tastes like chicken). I drew the line at koalas, because the kids might cry!

It's definitely a paleo wonderland down under. Every day of our stay, Mr. Flintstone ordered organic, grass-fed Aussie lamb, whether it's served as a breakfast sausage, grilled burger, or roasted with root vegetables.

The holidays also allowed Mr. Flintstone and I to relax, unwind, and savor every meal with fantastic wines from Australian vineyards. Mr. Flintstone takes a few sips because he has read somewhere that wine aids digestion and is good for the heart. As for me, I drink it because it tastes good with food, period.

My kids, on the other hand, loved devouring meat pies, especially when they're swathed in gravy and mushrooms. And TimTams. They ate it for dessert after each meal, and I may have turned a bit jealous when my eldest said it's her "favoritest dessert ever".

I must say, one of my favorite dishes from our Oz trip is crumbed barramundi, Australia's take on the quintessential British nosh, fish and chips. Barramundi is creamy, flaky, and just plain wonderful.

This month's recipes are inspired by the bounty from Aussie's deep-blue oceans, free-range lamb from its grassy hills, and amazing wines from its world-class vineyards. Luckily I ran into Rustan's Supermarket's wine specialist last weekend. She told me that Flametree Chardonnay complements the buttery, nutty flavor of barramundi, while Flametree Cabernet Merlot goes well with the subdued earthiness of Aussie lamb.

2012 FT CAM HR 300dpiI'm bent on starting 2015 on a right note. Marketplace is teeming with fresh vegetables and seasonal fruits from Australia, and I intend to make a crunchy, tangy salad with fresh fruits from down under.

The sinful holiday feast has forced me go easy on deep-fried, sinful food. But, I have to admit. I love me some crunch, so instead of deep-frying fish, I'll be making baked fish and crisped chips.

For my meat-loving man, it's definitely roast lamb with caramelized market vegetables.

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And because I love me a good challenge, I'll be serving up a batch of homemade TimTams. Thankfully, it won my eldest child's approval.

Oh, and for those who have been askin' and askin' for an Easy-as-Pie pie recipe, I got you covered. Sundays with family, after all, are made for meat pies with onion, cheese, and all the fixins'.

NOTE: I baked this on a roasting rack over an oven-safe pan lined with foil.

Ingredients:

1.1 kg boneless lamb shoulder
2 tbsp sea salt
2 tbsp freshly cracked black pepper
1 tbsp paprika
1 tsp red pepper flakes
Lemon juice
1/4 cup olive oil

Aromatics:

1/4 cup olive oil
1/2 shallot, minced
1 head garlic, peeled, crushed, minced
1 lemon, zested and juiced
1 dried lime, seeds removed and crushed (you may also use 6 kaffir lime leaves)
1 tsp fresh rosemary or thyme

Sides:

2 medium potatoes, cut into large pieces
2 medium carrots, cut into large pieces
1 red onion, cut into large pieces
Olive oil.
Sea salt
Freshly cracked black pepper

Garnish:

Parsley, finely chopped
Mint, sliced into thin ribbons

Procedure:

BEFORE BAKING: Position a rack in the middle of the oven. Preheat oven to 350°F.

1.    Season the lamb shoulder overnight before baking. Rub lamb (including "cavity") with salt, cracked black pepper, red pepper flakes, lemon juice, and olive oil. Cover with plastic wrap and store in refrigerator.
2.    Saute aromatics in olive oil. Cool before spreading inside the cavity of the lamb. Roll the lamb into a log and seal close using toothpicks.
3.    Put the lamb in the oven and bake for 1 hour 30 minutes for a medium rare roast. Bake for 10 more minutes if you want a medium roast. Take out of the oven and let rest for 10-20 minutes.
4.    Crank up the oven temperature to 400°F. Toss potatoes, carrots, and red onion in olive oil, rendered lamb fat, sea salt, and cracked black pepper. Bake for 20-30 minutes, until caramelized.
5.    Serve!

Tags: lamb, australian food
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