> Skip to content

Recipe  •  29 July 2016

 

Buddha's slamming lamb shoulder

Lamb recipe from Brett McGregor so tender you can pull it apart with spoons

This lamb is tender, so tender you can pull it apart with a couple of spoons. It’s the highlight of any feast. This recipe is dedicated to a great old mate of mine. Buddha, it was you and your family who got me into spicy food, so it is only fair that I give back a little something . . . miss you, bro.

 

BUDDHA’S SLAMMING LAMB SHOULDER
Recipe excerpt from Chop Chop


1.8–2 kg lamb shoulder
2 tbsp olive oil
2 tbsp coriander seeds, toasted and ground
2 tsp chilli powder or to taste
2 tsp ground turmeric
2 tsp garam masala
3–6 green chillies, pounded into a paste
4 cm knob of ginger, pounded into a paste
5 whole cloves
2 cinnamon sticks
1 bulb garlic, unpeeled and sliced in half
salt and freshly ground black pepper to taste
 

Preheat the oven to 200ºC.

Place the lamb in a roasting tray. Make a few cuts into the fat side of the lamb with a knife and rub the oil all over the meat.

Place the coriander seeds, chilli powder, turmeric, masala, chillies and ginger in a small bowl and combine.

Add the cloves, cinnamon sticks and garlic to the roasting tray, rub the lamb all over with the spice mix and season with salt and pepper. Tightly cover the tray with tinfoil and place in the oven.

Turn the oven down to 170°C and cook for 4 hours. The smell will be amazing and the lamb will fall apart.

Remove the lamb from the oven and discard the cloves and whole cinnamon sticks. Place on a chopping board, cover with tinfoil, then a tea towel, and leave to rest for 10 minutes before pulling it apart with two forks.


TOP TIP
Add ½ cup of water to the roasting tray to create some steam during cooking.

Feature Title

Chop Chop
Original MasterChef NZ winner Brett McGregor brings us a range of simple and healthy meals that are easy to make and chock-full of flavour.
Read more

More features

See all recipes
Article
Chop Chop review

“…simple and easy to follow but the results look and taste spectacular.”

Recipe
Lobster Avocado Salad

This recipe is a celebration of summer.

Recipe
Aubergine Rolls with Walnut Filling

Georgia's rich culinary tradition is often overlooked.

Recipe
Crushed Olive Spread

I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.

Recipe
Grated Tomato Linguine

A delicious pasta sauce made with the freshest in-season tomatoes.

Recipe
Buttermilk Pie

Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.

Recipe
Beignets

It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.

Recipe
Tagine de Poulet: Chicken Tagine served with Beid Hamine and Rice

Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.

Recipe
Cinnamon Coffee Cake

The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.

Recipe
Chicago-Style Braised Italian Beef Sandwiches

This sandwich is my childhood all wrapped up in a beefjus-soaked Italian sub roll.

Recipe
Pizza Night Salad

Everyone loves a good pizza night.

Recipe
Date-Me Salad

If you want to impress someone, this salad will make them want to date you-it's that good.

Looking for more recipes?

See all recipes