Chilli-Mariated Roast Lamb Shoulder Recipe

Main
easy
6
4 hours, plus 24 hours marinating time

PT4H

PT24H

Dominic Chapman's chilli-marinated lamb shoulder recipe makes a great Sunday roast, with the chilli adding a warming kick to the herby marinade. Classic mint jelly, roast potatoes and cavolo nero make superb accompaniments.

Discover more:

Share recipe

Related recipes

Cordero a la barbacoa en adobo – Mexican slow-cooked lamb

Rosana McPhee

Lamb kleftiko

Food Urchin

Lamb with pearl barley, root vegetables and port gravy

Food Urchin

Lamb and rice tagine with dried cherries

Helen Graves

Slow-braised shoulder of lamb with onions, thyme and balsamic

Tom Aikens

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

Lamb shoulder

1 lamb shoulder
3 red chillies
1/2 bulb of garlic, chopped
5g of rosemary
3g of thyme
1/2 unwaxed lemon, juice and zest
1 pinch of black pepper
1 pinch of sea salt
1 bay leaf
3g of sage
175ml of olive oil

Mint jelly

115g of fresh mint, leaves picked, plus an extra handful of leaves to blend through at the end
115ml of water
4 tsp lemon juice, freshly squeezed
200g of sugar
43g of liquid pectin
1 drop of green food colouring, (optional)

Roast potatoes

450g of potatoes
1 garlic clove
1 sprig of rosemary
olive oil

Cavolo nero

3 tbsp of extra virgin olive oil
250g of cavolo nero, trimmed of tough stems, rinsed and cut into 1cm slices
salt
pepper

To serve

2 red chillies, deseeded and sliced

save recipe

recipe saved

print recipe

shopping List

Vitamix

Method

save recipe

recipe saved

print method

The day before you plan to serve the lamb, make the marinade. Place all the ingredients (except the lamb) in a Vitamix container. Select Variable 1, increase to Variable 10 and blend well, until all the ingredients are well-chopped. Rub the marinade over the lamb, cover and refrigerate for 24 hours

175ml of olive oil
1 lamb shoulder
3 red chillies
1/2 bulb of garlic, chopped
5g of rosemary
3g of thyme
1/2 unwaxed lemon, juice and zest
1 pinch of black pepper
1 pinch of sea salt
1 bay leaf
3g of sage

On the day you plan to serve the lamb, preheat the oven to 180°C/gas mark 4

Preheat a large frying pan or flameproof roasting dish over a high heat. Once hot, add a dash of oil and sear the lamb until browned all over

Transfer the lamb to the oven and roast for 30 minutes. Cover with tin foil and tun the oven down to 140°C/gas mark 1. Cook slowly for 2 1/2 to 3 hours, or until tender, checking every so often and adding a little water if the lamb seems to be drying out

While the lamb is cooking, make the mint jelly. Add the water and mint to a Vitamix container and select Variable 1. Increase to Variable 10 blend until the mint is finely chopped. Transfer the mixture to a saucepan, bring to the boil then remove from the heat and allow to steep for 45 minutes. Strain the mixture, reserving the liquid and discarding the mint

115ml of water
115g of fresh mint

Return the liquid to a saucepan and add the lemon juice and sugar. Bring to the boil and cook for 1 minute. Add the pectin and return to the boil, cooking for a further minute. Remove from the heat, skim any scum from the surface then stir in the food colouring. Add the fresh mint leaves, return to the blender and blitz until the leaves are finely chopped. Reserve in the fridge until ready to serve

4 tsp lemon juice, freshly squeezed
1 drop of green food colouring, (optional)
43g of liquid pectin
200g of sugar

Slice the potatoes into wedges and place into an oven tray and toss with oil, garlic and rosemary

olive oil
450g of potatoes
1 garlic clove
1 sprig of rosemary

When the lamb is ready, remove from the oven and allow to rest in a warm place. Turn the oven up to 180°C/gas mark 4 and add the potatoes. Roast for 30 minutes

For the cabbage, bring a large pan of well-salted water to a rapid boil. Add the cavolo nero and cook until tender, approximately 4–5 minutes. Drain and dress the leaves with the olive oil, salt and pepper