Roasted Lamb Shoulder with Spring Slaw


Roasted Lamb Shoulder recipe

Roasted Lamb Shoulder recipe

Roasted Lamb Shoulder recipe

Roasted Lamb Shoulder recipe


  • 1 kg x boned and rolled lamb shoulder (close to room temperature)
  • 2 x tbsps. of sumac
  • 1 x bunch rosemary sprigs (4 or more sprigs)
  • 6 x garlic cloves
  • 4 x bay leaves 
  • ¼ cup x olive oil (for roasting the lamb)
  • 1 x fennel (fronds and green stems removed)
  • 1 x large carrot (grated)
  • 1 x whole bunch of asparagus
  • 1 x green apple
  • 1 x lemon
  • 2 x tsp. nigella seeds
  • 1 tbsp. x pepita seeds (pumpkin seeds)
  • 2 tbsp. x apple cider vinegar
  • ¼ cup x olive oil
  • salt


  1. Preheat the oven to 180 degrees.
  2. On the base of the baking tray place the rosemary, bay leaves and garlic cloves.
  3. In a separate bowl place the lamb shoulder and cover with sumac, salt and olive oil. Rub the olive oil and sumac all around the lamb. Transfer the lamb onto the baking tray, placing over the herbs and garlic.
  4. Roast the lamb for 50 minutes to 1 hour (up to 1 hour and 10 minutes for very well done) then remove the baking tray from the oven and allow to rest for 10-15 minutes.
  5. Whilst the lamb is roasting move onto the slaw, finely slice the fennel lengthways either with a mandolin or with a sharp knife. Place the sliced fennel in a large bowl of water with the juice from 1 lemon and then place it straight into the fridge). 
  6. Finely slice an apple, removing the core and cutting in half then use a knife to slice the apple. Place the sliced apples into the fennel and water bowl in the fridge.
  7. For the asparagus, remove the ends and then cut crossways into small pieces. Place in a separate salad bowl.
  8. Finely grate the carrot and add to the bowl with the asparagus. 
  9. When the lamb is resting the slaw can be combined. Strain the fennel and apple slices from the cold water and place into the asparagus and carrot bowl. Mix the olive oil, apple cider vinegar and salt in a small cup then pour this dressing over the slaw and combine well. Top with nigella seeds and the pepita seeds. 
  10. To serve, carve the lamb and place a few pieces onto a plate along with a serving of the slaw. Drizzle the leftover olive oil from the baking tray over the lamb and add some caramelized garlic.


Prep time: 30 minutes.
Cook time: 50-60 minutes.
Serves: 4-6.

Recipe and photos by Anastasia Zolotarev. Click here to see her blog.

Ingredients for Roasted Lamb Shoulder with Spring Slaw

Lamb - Shoulder Boned & Rolled (1kg-1.5kg)

$29.99 ea

Spice & Co - Sumac Ground (60g)

$2.99 ea

Rosemary (each)

$3.49 ea

Garlic (head)

$2.21 ea

Bay Leaves (packet min10g)

$3.49 ea