Easter is a wonderful time for celebration spent with family and friends, for me, a slow roasted shoulder of lamb, cooked in a marinade with Hardys Crest Cabernet Shiraz Merlot will always be the centrepiece at my dinner table. I've created this recipe for a super simple dish that looks and tastes spectacular. (Please note you'll need a food processor for this recipe)
Prep
10 min
Cook
360 min
Serves
4
Difficulty
Easy
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Ingredients
garlic bulb 1 (peeled)
onion 2 (quartered)
paprika 1 tsp
fresh rosemary 1 handful
olive oil 50 ml
lamb shoulder 1.5 kg
hardys crest cabernet shiraz merlot red wine 300 ml
redcurrant jelly 1 tbsp
mint sauce 1 tbsp
honey 1 tbsp
pomegranate molasses 1 tbsp
Method
Prep the ingredients & make the marinade
Preheat the oven to 160°C / 140°C fan.
Peel the garlic. Peel and quarter the onions.
In a food processor blitz the paprika, garlic, a couple of the rosemary sprigs and the olive oil. Season with salt. (this is your marinade)
Cook the lamb
Add the onions to a large roasting tray, place the lamb shoulder on top. Pour over the Hardys Crest Cabernet Shiraz Merlot.
Drizzle the marinade onto the lamb and then rub all over to make sure it’s coated evenly. Cover the lamb with a double layer of foil, seal tightly.
Cook in the oven for 5 hours.
Make & add the glaze
Once the lamb is cooked, carefully pour off the cooking liquid into a clean pan (place the foil back on the lamb to keep it warm while it's resting).
Add the redcurrant jelly, mint sauce, honey, and pomegranate molasses to the pan (if you don't have pomegranate molasses, you can add a dash more honey instead). Place the pan onto a high heat and bring to a simmer then reduce the glaze until it thickens and coats the back of a spoon.
Pour the glaze all over the lamb, return the lamb to the oven and cook uncovered for 30 minutes. Baste the lamb in the glaze a couple of times during the cooking time.
Once cooked, remove the lamb from the oven and leave it to rest for a further 30 minutes. Serve with your favourite trimmings and enjoy! We love this this with green beans or broccoli.
