Shoulder of Lamb with Yoghurt and Cardamom
Tender, aromatic, and richly spiced, this Shoulder of Lamb with Yoghurt and Cardamom is a show-stopping centerpiece perfect for any special occasion or hearty family dinner. This recipe combines succulent lamb, marinated overnight in a luxurious blend of full-fat yoghurt, warm ground cardamom, garlic, ginger, and a medley of earthy spices, to create an unparalleled depth of flavor. Slow-roasted to perfection, the lamb becomes meltingly soft while a final blast of heat crisps up the exterior. The generous marinade infuses every bite with tantalizing notes of spice and citrus, while the garnish of fresh coriander adds a vibrant touch. Serve this irresistible roast with fluffy basmati rice, warm flatbreads, or roasted vegetables for a complete, satisfying meal that’s sure to impress. Perfect for home cooks seeking a flavorful twist on classic roasted lamb recipes!
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Ingredients
- 2 kg shoulder of lamb
- 250 ml natural full-fat yoghurt
- 5 garlic cloves
- 30 g fresh ginger
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp black pepper
- 1.5 tsp salt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 20 g fresh coriander leaves
- 200 ml water
Directions
Step 1
Using a sharp knife, score the shoulder of lamb in a criss-cross pattern, ensuring you don’t cut too deeply into the meat.
Step 2
In a blender, add garlic cloves, ginger, ground cardamom, ground cumin, ground coriander, paprika, black pepper, salt, olive oil, lemon juice, and yoghurt. Blend until you have a smooth marinade.
Step 3
Rub the marinade generously all over the lamb, making sure to get the mixture into the scored cuts. Cover the lamb with cling film and refrigerate for at least 4 hours, or ideally overnight to let the flavors infuse.
Step 4
Preheat your oven to 160°C (320°F).
Step 5
Place the marinated lamb in a roasting tin and pour 200ml of water into the bottom of the tin. Cover tightly with foil to trap in the steam.
Step 6
Roast the lamb in the preheated oven for 3.5 to 4 hours. Baste the lamb every hour with its juices to keep the meat moist and flavorful.
Step 7
After 4 hours, remove the foil and increase the oven temperature to 200°C (390°F). Cook for an additional 20 minutes to brown and crisp the outside of the lamb.
Step 8
Remove the lamb from the oven, cover it loosely with foil, and let it rest for 20 minutes before carving.
Step 9
Garnish the lamb with fresh coriander leaves before serving. Serve with flatbreads, basmati rice, or roasted vegetables for a complete meal.
Nutrition Facts
| Serving size | (2610.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5625.0 |
| Total Fat 452.1g | 0% |
| Saturated Fat 172.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1525.2mg | 0% |
| Sodium 5054.2mg | 0% |
| Total Carbohydrate 30.5g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 13.6g | |
| Protein 371.8g | 0% |
| Vitamin D 16.8IU | 0% |
| Calcium 562.9mg | 0% |
| Iron 34.4mg | 0% |
| Potassium 5810.7mg | 0% |
Source of Calories