Whether you celebrate Easter or Passover or anything in between, lamb is a great classic for the holiday period. Traditionally in the northern hemisphere lamb is eaten at Spring and while we in the land down under move into the Autumn months, it’s the perfect warming meal that the whole family can share. We hope you enjoy our recipe this holiday period and at any time of the year.
1.5kg Deboned shoulder or leg of Lamb
8 sprigs Rosemary
Handful of chopped mint
1/2 cup Pukara Estate Pomegranate Flavoured Balsamic Vinegar
1/4 cup Pukara Estate Herb Flavoured Olive Oil
Salt and Pepper
Pre-heat oven to 200°C.
Lay the de-boned shoulder out on a heavy baking dish. Cover with herb olive oil, Pomegranate Balsamic Vinegar, salt, pepper and herbs. Massage into meat, roll up and tie with kitchen string. Roast for 45mins- 1 hour depending on how well you like it cooked. Remove from oven and rest for 10 minutes before carving.
Serve with lemon roast potatoes. Simply cover potatoes with Pukara Estate Lemon flavoured Olive Oil, salt and pepper and roast along side the meat.
Recipe provided by Pukara Estate.