Slow-Roasted Lamb Shoulder with Mint & Mustard Sauce
A slow-roasted lamb shoulder is one of the best meals for bringing people together. This version is rubbed with spices, garlic, and rosemary, then cooked low and slow until it’s falling off the bone. Baby potatoes and onions roast in the same pan, soaking up all the flavour, while a fresh mint and mustard sauce adds brightness to every bite. It’s hearty, comforting, and perfect for Sunday lunch or a special gathering.
Serves
6
Prep time
20 minutes
Cooking time
240–270 minutes
Ingredients
For the lamb sauce:
- 2kg bone-in lamb shoulder
- 8 garlic cloves, peeled
- 6 sprigs rosemary
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 red onions, halved
- 7-8 baby potatoes, peeled and cut into chunks
- 2 cups beef stock
- 3 tbsp fresh lemon juice (about 1 medium lemon)
- 1 tbsp Dijon mustard
- 2 tsp honey
- 3-5 tbsp olive oil
- Sea salt & black pepper
For the mint & mustard sauce:
- 1 packed cup fresh mint leaves
- ½ cup flat-leaf parsley
- ½ cup frozen peas (about 75 g), thawed slightly
- 1 long green chilli, roughly chopped (deseed for milder heat)
- 1½ tbsp Dijon mustard
- 3 tbsp fresh lemon juice
- 1½ tbsp honey
- 4 tbsp extra virgin olive oil
- 2–3 tbsp water, as needed for blending
- Pinch of sea salt
To serve:
Directions
For the Lamb:
- Preheat oven to 160°C (320°F).
- Place the lamb shoulder in a large roasting dish.
- Rub with 2–3 tbsp olive oil, paprika, cumin, salt, and black pepper.
- Make small cuts in the meat and tuck in the garlic cloves and rosemary sprigs.
- Scatter the onions and potato chunks around the lamb. Drizzle with another 1–2 tbsp olive oil and season with a little extra salt and pepper.
- In a jug, whisk together beef stock, lemon juice, Dijon mustard, and honey. Pour around the lamb and vegetables.
- Cover the dish tightly with foil and roast for 3½–4 hours, basting halfway through. The lamb should be very tender and almost falling off the bone.
- Remove the foil, increase oven to 200°C (390°F), and roast uncovered for a further 20–30 minutes to brown the top. Rest the lamb, loosely covered, for 15 minutes before serving.
For the Mint & Mustard Sauce:
- Place mint, parsley, peas, chilli, Dijon, lemon juice, honey, olive oil, and 2 tbsp water in a blender or food processor.
- Blend until smooth, adding an extra splash of water if needed to reach a spoonable consistency.
- Taste and season with a pinch of salt.
To Serve:
- Shred the lamb directly in the roasting dish so it mixes with the pan juices and vegetables.
- Spoon over or serve alongside the mint & mustard sauce.
- Serve with Crispy Pita Bread Salad (Inspired by Fattoush)
Ingredients
For the lamb sauce:
- 2kg bone-in lamb shoulder
- 8 garlic cloves, peeled
- 6 sprigs rosemary
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 red onions, halved
- 7-8 baby potatoes, peeled and cut into chunks
- 2 cups beef stock
- 3 tbsp fresh lemon juice (about 1 medium lemon)
- 1 tbsp Dijon mustard
- 2 tsp honey
- 3-5 tbsp olive oil
- Sea salt & black pepper
For the mint & mustard sauce:
- 1 packed cup fresh mint leaves
- ½ cup flat-leaf parsley
- ½ cup frozen peas (about 75 g), thawed slightly
- 1 long green chilli, roughly chopped (deseed for milder heat)
- 1½ tbsp Dijon mustard
- 3 tbsp fresh lemon juice
- 1½ tbsp honey
- 4 tbsp extra virgin olive oil
- 2–3 tbsp water, as needed for blending
- Pinch of sea salt
To serve:
Directions
For the Lamb:
- Preheat oven to 160°C (320°F).
- Place the lamb shoulder in a large roasting dish.
- Rub with 2–3 tbsp olive oil, paprika, cumin, salt, and black pepper.
- Make small cuts in the meat and tuck in the garlic cloves and rosemary sprigs.
- Scatter the onions and potato chunks around the lamb. Drizzle with another 1–2 tbsp olive oil and season with a little extra salt and pepper.
- In a jug, whisk together beef stock, lemon juice, Dijon mustard, and honey. Pour around the lamb and vegetables.
- Cover the dish tightly with foil and roast for 3½–4 hours, basting halfway through. The lamb should be very tender and almost falling off the bone.
- Remove the foil, increase oven to 200°C (390°F), and roast uncovered for a further 20–30 minutes to brown the top. Rest the lamb, loosely covered, for 15 minutes before serving.
For the Mint & Mustard Sauce:
- Place mint, parsley, peas, chilli, Dijon, lemon juice, honey, olive oil, and 2 tbsp water in a blender or food processor.
- Blend until smooth, adding an extra splash of water if needed to reach a spoonable consistency.
- Taste and season with a pinch of salt.
To Serve:
- Shred the lamb directly in the roasting dish so it mixes with the pan juices and vegetables.
- Spoon over or serve alongside the mint & mustard sauce.
- Serve with Crispy Pita Bread Salad (Inspired by Fattoush)
Helpful Tips
Storage
- Lamb: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven with a splash of stock to keep it moist.
- Sauce: Store in the fridge for up to 3 days in a sealed jar. Stir before serving.
Substitutions
- Acidity: Swap lemon juice for red wine vinegar if you prefer a sharper edge.
- Veggies: Add carrots or parsnips alongside the potatoes for extra sweetness.
- Herbs: Use thyme instead of rosemary for a different flavour profile.
- Protein: This slow-roasting method also works beautifully with pork shoulder.
- Sauce twist: Replace peas in the mint sauce with baby spinach for a greener, lighter version.
Serving Suggestions
Watch How to Make It
Related Recipes
Bakes & Trays
Dinner
Dinner parties
Easy Entertaining
Lamb