Lamb shoulder with fruit chutney glaze

Ingredients

• 4 onions, quartered
• 2 kg lamb shoulder bone-in
• salt and black pepper, to season
• ¾ cup fruit chutney
• 1 kg boiled baby new potatoes, to serve

For the mint and lemon sauce 

• 2 cups loosely packed mint leaves, roughly chopped
• 2 tsp sugar
• 1 tsp fish sauce (optional)
• salt, to taste
• ¼ cup (60 ml) white vinegar
• 1 lemon, juice and zest

Resting time: 15 minutes

Instructions

1. Preheat the oven to 180˚C (fan-forced). Place the onions in a large baking tray. Season the lamb well with salt and pepper, then place on top of the onions. Pour 2 cups of water to the base of the pan, then cover with foil, then roast for 3 hours.

2. Increase the heat of the oven to 220˚C (fan-forced). Remove the lamb from the oven, uncover and brush the top of the lamb with the fruit chutney and roast for a further 20-30 minutes, until the juices at the base of the pan thicken and the lamb is well browned. Remove the lamb and rest on a plate for about 15 minutes.

3. To make the mint and lemon sauce, in a medium bowl, combine all the ingredients together and stir well to dissolve the sugar and salt.

4. Spoon the onion and juices onto a serving plate and place the lamb on top. Serve the mint and lemon sauce and baby potatoes on the side.

Photography by Jiwon Kim.

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