Shoulder of Lamb in Coconut and Chilli

Lamb shoulder is an amazing cut, cooked slowly simply with a little rosemary and garlic makes an excellent Sunday roast. In this recipe I prepare it in a more exotic manner with plenty of Asian flavours to infuse the meat. Delicious served simple with steamed rice or a quick salad.

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6-8 Portions

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Prep: 10 minutes plus 24 hours marinating
Cook: 4-5 hours

Ingredients

Marinade

4 large red chillies, finely chopped (deseeded for a milder lamb)
4 garlic cloves, finely chopped
1 tsp finely chopped lemon grass
1 tbsp grated galangal
4 lime leaves shredded
6 tbsp chopped coriander
1 tsp grated fresh turmeric or ground turmeric
1 tsp ground ginger
1 tsp ground coriander
2 tsp ground cumin
400ml coconut milk
1 lemon zest and juice

lamb

Shoulder of lamb
1 tsp maldon salt or similar flaked salt
2 tbsp olive oil

Method

Mix marinade together.
Stab lamb all over, rub in salt. Coat in the marinade, cover, refrigerate and leave for 24 hours.
Preheat the oven to 120c. Coat pan with olive oil. Place lamb in casserole container with the marinade. Cook for 4-5 hours coat every 1-2 hours. Increase heat to 220c and cook for a further 30 minutes.
Allow to rest for 20 minutes. Reduce sauce if necessary. Slice and serve coated in sauce.