serves
6
prep
5 minutes
cook
3:30 hours
serves
6
people
preparation
5
minutes
cooking
3:30
hours
Stream free On Demand
Meals You Can Count On
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 onions, quartered
- 2 kg lamb shoulder bone-in
- salt and black pepper, to season
- ¾ cup fruit chutney
- 1 kg boiled baby new potatoes, to serve
For the mint and lemon sauce
- 2 cups loosely packed mint leaves, roughly chopped
- 2 tsp sugar
- 1 tsp fish sauce (optional)
- salt, to taste
- ¼ cup (60 ml) white vinegar
- 1 lemon, juice and zest
Resting time: 15 minutes
Instructions
1. Preheat the oven to 180˚C (fan-forced). Place the onions in a large baking tray. Season the lamb well with salt and pepper, then place on top of the onions. Pour 2 cups of water to the base of the pan, then cover with foil, then roast for 3 hours.
2. Increase the heat of the oven to 220˚C (fan-forced). Remove the lamb from the oven, uncover and brush the top of the lamb with the fruit chutney and roast for a further 20-30 minutes, until the juices at the base of the pan thicken and the lamb is well browned. Remove the lamb and rest on a plate for about 15 minutes.
3. To make the mint and lemon sauce, in a medium bowl, combine all the ingredients together and stir well to dissolve the sugar and salt.
4. Spoon the onion and juices onto a serving plate and place the lamb on top. Serve the mint and lemon sauce and baby potatoes on the side.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Meals You Can Count On
