RECIPE BY:

Michael Weldon

FEED:

6-8

TIME:

Prep Time 10-15 mins
Marinate time 6-24hrs
Cook 1.5 hrs

INGREDIENTS :

• 1 x 2-2.5kg Coles Lamb Shoulde
• 1ltr Greek Yoghurt
• 3tbs KEEN’s Curry Powder
• 5tbsp Cumin Powder
• 1 Lemon, zest and juice
• ¼ cup Cobram Estate Extra Virgin Olive oil
• 1tbs Sea Salt
• 1 tsp ground Black Pepper
• 3 Garlic cloves, sliced

SALAD:

• 1 bunch of Parsley, leaves picked
• 1 bunch of Mint, leaves picked
• 1 bunch of Coriander, leaves picked
• 1 head of Baby Cos, washed and picked
• 1 Shallot, sliced thin
• Lemon
• Olive oil
• Sea Salt
• Black

METHOD :

• Combine yoghurt, curry powder, cumin powder, lemon, olive oil, salt and pepper in a bowl, whisk together until evenly mix.
• Remove ¼ of the mixture and save in the fridge to be used for serving.
• Add the garlic to the final ¾ of the yoghurt mixture to make the marinade.
• Cut 1 cm deep slashes into the lamb shoulder all over the leg. Place the shoulder into a large glass bowl or plastic container (not metal). Pour over the yoghurt marinade. Marinade for at least 6 hour but if you have time you can leave it for up to 24hrs.
• Heat an oven to 180C
• Remove the lamb from the fridge and place onto an oven tray with a roasting rack in it. Allow to come up to room temperature, for about an hour.
• Cook at 180C for 20 minutes then turn down to 160C for the next 1-1.5 hours until the lamb is cooked to your liking.
• Once cooked to your liking remove from the oven and allow to rest for 20-25 minutes.
• Combine all the salad ingredients, drizzle with oil and lemon. Season to taste with pepper and salt.
• Serve lamb with remaining yoghurt sauce and salad on the side