Lamb Shoulder with Mint Chutney

This recipe will go well with the following Gingin products: Lamb Shoulder

Lamb Shoulder with Mint Chutney

An all time favourite meal, this slow cooked Lamb Shoulder is a firm family favourite. The fresh Mint Chutney is so worth a little extra effort, it takes the lamb to another level.

  • 1 lamb shoulder (1.5-2kg approx. bone in (if it has the shank attached, have your butcher cut the tendon at the base so it doesn’t pop up when it is cooking and pierce the foil))
  • 1 lemon/s -halved and bases trimmed so they can sit flat (flesh side up)
  • 6 clove/s garlic -peeled and halved (or quartered if large)
  • 160 ml water (⅔ cup)
  • 2 tbsp fresh rosemary leaves – chopped finely
  • 1 clove/s garlic – peeled and crushed
  • 1 tbsp olive oil – extra virgin
  • 1 tsp sea salt – or to taste
  • Ground black pepper – to taste
  • 1 bunch/s fresh mint leaves – large (1 cup firm packed, leaves picked off the stems)
  • 1 clove/s garlic – crushed
  • 1 red chilli/s – whole
  • ½ tsp sea salt – or to taste
  • 1 lemon/s – juice
  • 1 tsp red wine vinegar
  1. Preheat the oven to 250℃/480℉ (fan-forced).
  2. Prepare the baste by mixing all of the ingredients together in a small bowl.
  3. Place the lemon halves in a large roasting tray, flesh side up. Sit the lamb on top of the lemons (so the lemon acts like a rack).
  4. Pierce the flesh of the lamb with a pairing knife 12-14 times. Push the slivers of garlic into the holes.
  5. Rub the lamb with the marinade and add the water to the bottom of the tray.
  6. Now cover with foil making sure the edges are sealed well. I use at least 3 pieces of foil and tuck it under the tray so it is firmly sealed. The lamb needs to steam to make it fall apart when it’s done. Any gaps in the foil it can dry out so take your time and seal it carefully.
  7. Put it in the oven and immediately turn it down to 150℃/ 290℉. Cook for 4 hours.
  8. Whilst that’s cooking make the chutney by combining the mint, garlic, chilli and salt in a food processor and processing to a paste. Mix in the lemon juice and vinegar and store in the an airtight container in the fridge until the lamb is ready to serve.
  9. When the lamb is ready, remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.
  10. Rest the lamb for a few minutes before serving with the mint chutney and tongs to pull

If you want to make this ahead, cook it for the full 4 hours, but don’t remove the foil until you are ready to serve.
Reheat it in a 150℃ oven (still covered) for 15 minutes, then remove the foil and put it under the grill for 5-10 minutes or until the top is crispy.

Main Course

Recipe and image courtesy of

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