Middle eastern roast lamb




Prep Time


Cook Time

A fragrant combination of spices adds depth of flavour to this slow-cooked lamb. Marinate it in advance if time allows.



For the lamb

  • 1–1.2kg boneless lamb shoulder
  • 2 cups orange juice
  • 3 cups chicken stock
  • 1½ tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cornflour
  • 2 tablespoons water

For the middle eastern spice rub

  • 4 cloves garlic – crushed
  • 1 tablespoon honey
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic salt

For the mint yoghurt

  • 250g plain yoghurt
  • ¼ cup chopped fresh mint


For the middle eastern roast lamb

  • To make the Middle Eastern Spice Rub, combine all the ingredients in a small bowl.
  • Massage generously into the lamb shoulder, cover and leave to marinate for a few hours in the refrigerator.
  • Remove the lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 210°C (190°C fan bake).
  • Place the lamb in a roasting dish and roast uncovered for 25 minutes.
  • Pour the orange juice around the lamb and reduce the temperature to 140°C (120°C fan bake). Cover and cook for 2½ hours.
  • To make the Mint Yoghurt, combine the yoghurt and mint in a small bowl. Refrigerate until needed.
  • To make the sauce, combine the stock, soy sauce and tomato paste in a saucepan and simmer until reduced by half.
  • When the lamb is cooked, transfer it to a warm plate, cover with foil and leave to rest while you finish the sauce.
  • Pour half the lamb cooking juices into the reduced stock mixture and simmer for a further 5 minutes. If it seems too runny, mix the cornflour and water to make a slurry and stir in a little at a time until the sauce is thickened to your liking.
  • To serve, carve the lamb, drizzle with sauce and serve with the Mint Yoghurt.