• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Lois' lamb

Lois' lamb

Grant Allen

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Lois' lamb

No ratings yet

Lois Daish wrote the Listener food column for many years. Her food and ideas were always straightforward and approachable, a bit like Lois. She is an old colleague from Wellington restaurant days and has generously (another of her many qualities) allowed me to reprint her recipe. Traditionally, a large roasted leg of lamb would be the meat du jour on Christmas Day. These days that leg might blow the budget if you are feeding a crowd. This slow cooked lamb shoulder is economic, sweet and tasty. Allow 200g of uncooked meat weight per guest when you are buying the lamb and adjust the recipe accordingly. Lois suggests a shoulder feeds 3-4, these would be very generous serves but would give you leftovers for Boxing Day.

Ingredients

2 cloves Garlic
1 tsp Salt
1 Lemon, juice
1 tsp Black pepper, freshly ground
1 tsp Ground coriander, or allspice
¼ cup Olive oil
1 Lamb shoulder, boned and butterflied
1 to taste Salt and pepper

To finish

1 to taste Honey
1 to taste Lemon juice
1 to taste Mint leaves, choppped

Directions

  1. Mix together the garlic crushed with 1 tsp of salt, lemon juice, black pepper, coriander or allspice, thyme and olive oil, to make the marinade.
  2. Trim off excess fat from the lamb then use a sharp knife to score a diamond pattern in the fell (skin) and remaining fat covering the shoulder. Rub the marinade into the meat and put in a covered bowl in the fridge for as long as possible (ideally overnight at least).
  3. Three hours before the meal is to be served, preheat the oven to 210 degC and lay the meat shoulder skin-side up in a roasting dish. Sprinkle with salt and pepper and roast for 30 minutes, then lower the heat to 150 degC and roast for another 2½ hours.
  4. Remove the lamb from the oven and put it on a large, heated serving platter. Pour the juices from the pan into a bowl and skim off the fat. Return the juices to the roasting pan and bring to the boil, scraping up any tasty residue in the pan. Add a squeeze of fresh lemon juice, a dab of honey and the chopped mint leaves. Serve a spoonful of the sauce with each helping of lamb.
Your rating?
comment

http://www.bite.co.nz/recipe/8242/Lois-lamb/

Collections you may like

5 ingredients: 30 minutes

5 ingredients: 30 minutes

Thermomix competition entries - Dinner for 4 for $20

Thermomix competition entries - Dinner for 4 for $20

Taylor Farms suggests

Warming Weeknight Winners

Warming Weeknight Winners

Taylor Farms

Harvest suggests

Cooking With Oils

Cooking With Oils

Harvest

Stories you may like

Jimmy the Fish

Jimmy the Fish

Suzanne Dale
Lamb

Lamb

Simon Gault
The real food trend

The real food trend

Ray McVinnie
Food on a budget

Food on a budget

Nadia Lim

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • AvoFeta smash

    AvoFeta smash

  • Eskimo lolly cake

    Eskimo lolly cake

  • Green power smoothie

    Green power smoothie

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • Raspberry and courgette chia jam

    Raspberry and courgette chia jam

  • Beef Mince Stir-Fry

    Beef Mince Stir-Fry

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Lamb and spinach curry

    Lamb and spinach curry

  • Slow-cooked lamb

    Slow-cooked lamb

  • Lamb with olives and rosemary

    Lamb with olives and rosemary

  • Feed-a-crowd slow-cooked lamb

    Feed-a-crowd slow-cooked lamb

  • Moroccan lamb casserole

    Moroccan lamb casserole

  • Sunday roast: Rub for shoulder of lamb and a gravy

    Sunday roast: Rub for shoulder of lamb and a gravy

  • Lamb and olive pies with scone crusts

    Lamb and olive pies with scone crusts

  • Slow-cooked lamb with potato gnocchi and parsley oil

    Slow-cooked lamb with potato gnocchi and parsley oil

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top