Looking for a simple, heart, and delicious recipe? Try this beautiful slow roasted lamb to be served with veggies from Gwinganna.
Gwinganna’s Succulent Marinated Slow Roasted Lamb Recipe
- 1 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp ground paprika
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp cinnamon
- 1 tsp allspice
- 2 medium brown onions, peeled and diced
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 6 garlic cloves, crushed
- 1–1.2kg lamb shoulder, bone in
- 6 sprigs thyme
- 2 carrots, cut in half lengthways
- 2 leeks, tips removed
- 2 waxy potatoes, thickly sliced
Preheat oven to 150°C and toast all spices for 6–10 minutes, tossing once. Cool and grind in a spice grinder or mortar and pestle. Process diced onions in a blender until liquidised.
Make a marinade for the lamb combining the onion puree, a little olive oil, salt, crushed garlic and the blended spices. Place lamb, thyme and the marinade mix into a bag and rub marinade into and all over the lamb shoulder, massaging it briefly. Seal and refrigerate overnight, turning once and massaging again. Keep in marinade for up to 2 days.
Preheat oven to 150°C. Place carrots, leeks and thickly sliced potatoes in the bottom of a heavy based cast iron saucepan, remove lamb and marinade from bag and place lamb onto vegetables adding any juices from the bag. Pour 2cm of water into the bottom of saucepan, making sure it doesn’t touch the meat. Cover with baking paper, then a lid, and bake in for 31/2 hours, or until meat is falling off the bone. Let meat rest for 30 minutes–1 hour before serving. Serve with the vegetables.
Ecotourism Certified, Gwinganna Lifestyle Retreat is a complete health and wellness escape to help you re-focus on health. This expansive low tech Gold Coast location offers a range of fully inclusive wellness packages with extensive facilities and unique spa services, organic cuisine, diverse activities and wellness education. Look for the native koalas and wallabies around the property and soak up the peaceful surrounds of nature.