Shoulder of Lamb, Caramelised Vegetables and Marinated Goat Cheese
This beautiful lamb roast is worth very minute of the few hours it takes to prepare. Perfect as the star of your Easter spread, some simple, great quality ingredients make this dish a classic to make for many years to come. Marinated Goat Cheese melts away with the marinade and spiced lamb.
Serves 4 people
1 1/2 kg of trimmed shoulder of lamb
1 tsp ground coriander
1 tsp ground fennel seed
1/2 tsp ground cardamom
1 tsp sea salt flakes
1 tsp ground pepper
2 tbsp olive oil
4 red onions, peeled and cut in half
2 garlic heads, top quarter cut off
1/2 bunch lemon thyme sprigs
500g small, fresh carrots
4 parsnips, peeled and cut in four pieces lengthways
2 bulbs fennel cut in 2cm slices
1 tsp honey
1 jar Meredith Dairy Marinated Goat Cheese
Preheat oven to 140C. Combine spices, honey, salt, pepper and olive oil, make 3-4 slashes across the top of the lamb and rub over.
Put lamb in a large roasting tin with the garlic, onions and thyme, pour half a cup of water around the lamb.
Cover tightly with sheet of foil, place in oven. Cook for four hours.
Place prepared vegetables around lamb.
Put lamb and vegetables in oven and cook for another 30 minutes, re-covering lamb with foil if it seems to be burning.
Remove from oven, combine vegetables with Meredith Dairy Marinated Goat Cheese, and arrange with lamb on a warm platter.