Ingredients
2.5kg shoulder of lamb
5 cloves off garlic
4 sprigs off rosemary
2 carrots
2 onions
2tbsp salt
1 tbsp sugar
1 tsp coriander
1 tsp cumin
1 tsp chopped rosemary
Zest and juice off 1 lemon
Zest and juice off 1 orange
1 tbsp tomato paste
Method
- In a bowl mix together the spices, sugar, rosemary and fruit zest and juices
- Make incisions in the lamb deep enough to stuff with the garlic, and rub the mix into the lamb
- Chop onions and carrots roughly and place the lamb on top to lift the lamb off the bottom off the roasting tray
- Cover with the foil and place in the oven and cook for 45 minutes at 170C
- Baste with the juices and continue cooking another 60 minutes
- Leave to cool and carve or shred lamb to serve