As the weather cools, there’s nothing better than a slow-roasted lamb shoulder that practically melts in your mouth. Pair that with our rich and tangy Satsebeli sauce, and you’ve got the perfect Sunday dinner that brings a Georgian twist to a British classic.
Ingredients:
1 whole lamb shoulder, bone-in
3 tablespoons Happy Adjika Satsebeli sauce
2 tablespoons olive oil
5 garlic cloves, minced
1 tablespoon rosemary, chopped
Salt and pepper to taste
1 cup lamb broth
2 large carrots, chopped
1 large onion, quartered
2 parsnips, chopped
Fresh parsley for garnish
Instructions:
Prepare the Lamb: Preheat the oven to 160°C. Rub the lamb shoulder with olive oil, garlic, rosemary, salt, and pepper. Pour the broth into the roasting dish, then place the lamb on top.
Slow Roast: Cover with foil and roast for 3 hours, basting occasionally. Remove the foil for the last 30 minutes to brown the lamb.
Serve with Satsebeli: Once the lamb is tender and golden, serve it alongside a generous dollop of Satsebeli sauce for a burst of bold, tangy flavour. This sauce adds a subtle spiciness and depth to the tender lamb.
Garnish & Enjoy: Garnish with fresh parsley and serve with roasted carrots and parsnips.
Cooks Tip: Leftovers can be shredded and added to flatbreads with more Satsebeli for a quick lunch the next day!
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