Roast Lamb Shoulder with Onion Relish

I found a Garlic and Herb Grinder in Gail’s cupboard – contents were;

Dried fried onion
Black pepper
Red pepper
Roasted garlic granules
Fennel seed
Coriander seed
Cumin seed …

Now I know that sounds like a lot of ingredients, but when they were all combined in one jar it was easy peasy!! But I will make this again using all the separate ingredients because it was amazing.

Pre heat the oven to 230oC.

Make a few deep slits with a sharp knife into the top of the shoulder then rub in olive oil, turmeric and the herb and spice blend.

Line the bottom of the oven tray with three sliced brown onions, two roughly chopped tomatoes, one roughly chopped red pepper/capsicum and one mild green chili.

Place the lamb shoulder on top and put in the oven.

Immediately turn the oven down to 150oC and cook for 3 hours.

Take out and rest for half an hour before serving.

Serve with the onion relish spooned over the top – we also had roasted beetroot, fennel, garlic and pumpkin.

Simply Superb!

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