Slow-roasted lamb shoulder with sumac potatoes and aubergine ketchup

Serves: 4 with enough leftovers for two more meals Prepare & Cook:


  • ½ bunch rosemary, leaves picked
  • ¼ bunch mint, leaves picked
  • zest of 2 lemons, plus 1 tbsp juice
  • 4 garlic cloves, crushed
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 6 tbsp olive oil
  • 3.5kg lamb shoulder, bone in
  • 1 aubergine, halved lengthways
  • ½ tsp smoked paprika
  • 550g SpinneysFood Baby Potatoes
  • 1½ tbsp sumac
  • 30g SpinneysFood Coriander Microgreens


  1. Preheat the oven to 220°C, gas mark 7. Oil a large roasting tray.
  2. Put the rosemary, mint, zest of 1 lemon, 3 garlic cloves, the cumin and coriander seeds, 2 tbsp oil and ½ tsp sea salt in a mortar and pestle. Grind to a paste.
  3. Score the fat on the lamb in a criss-cross fashion. Rub all over with the paste and transfer to the tray. Leave to marinate.
  4. Coat the aubergine with 2 tbsp oil, the paprika and remaining garlic. Season and arrange cut-side down on a large sheet of foil. Wrap tightly and cook for 40 minutes, until tender. Scoop the flesh into a blender and add the lemon juice. Season and blitz until smooth. Leave to chill in the fridge.
  5. Cover the lamb with foil and transfer to the oven. Reduce the temperature to 170°C, gas mark 3 and roast for 7 hours, basting after 3 hours, or until the meat is falling off the bone.
  6. Fifty minutes before the lamb is ready, boil the potatoes for 10-15 minutes, until just tender. Drain, leave to cool, then halve.
  7. Transfer to a separate roasting tray. Season, add the sumac and remaining oil. Toss to coat, then cook for 30-35 minutes, turning halfway, until golden.
  8. Sprinkle with the coriander and remaining lemon zest. Serve with the aubergine ketchup and 500g shredded lamb (leave the rest to cool, then store in the fridge).

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