Shoulder of Lamb with Yoghurt and Cardamom
Tender, aromatic, and richly spiced, this Shoulder of Lamb with Yoghurt and Cardamom is a show-stopping centerpiece perfect for any special occasion or hearty family dinner. This recipe combines succulent lamb, marinated overnight in a luxurious blend of full-fat yoghurt, warm ground cardamom, garlic, ginger, and a medley of earthy spices, to create an unparalleled depth of flavor. Slow-roasted to perfection, the lamb becomes meltingly soft while a final blast of heat crisps up the exterior. The generous marinade infuses every bite with tantalizing notes of spice and citrus, while the garnish of fresh coriander adds a vibrant touch. Serve this irresistible roast with fluffy basmati rice, warm flatbreads, or roasted vegetables for a complete, satisfying meal that’s sure to impress. Perfect for home cooks seeking a flavorful twist on classic roasted lamb recipes!
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Recipe Information
Ingredients
- 2 kg shoulder of lamb
- 250 ml natural full-fat yoghurt
- 5 garlic cloves
- 30 g fresh ginger
- 1 tsp ground cardamom
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp black pepper
- 1.5 tsp salt
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 20 g fresh coriander leaves
- 200 ml water
Instructions
Using a sharp knife, score the shoulder of lamb in a criss-cross pattern, ensuring you don’t cut too deeply into the meat.
In a blender, add garlic cloves, ginger, ground cardamom, ground cumin, ground coriander, paprika, black pepper, salt, olive oil, lemon juice, and yoghurt. Blend until you have a smooth marinade.
Rub the marinade generously all over the lamb, making sure to get the mixture into the scored cuts. Cover the lamb with cling film and refrigerate for at least 4 hours, or ideally overnight to let the flavors infuse.
Preheat your oven to 160°C (320°F).
Place the marinated lamb in a roasting tin and pour 200ml of water into the bottom of the tin. Cover tightly with foil to trap in the steam.
Roast the lamb in the preheated oven for 3.5 to 4 hours. Baste the lamb every hour with its juices to keep the meat moist and flavorful.
After 4 hours, remove the foil and increase the oven temperature to 200°C (390°F). Cook for an additional 20 minutes to brown and crisp the outside of the lamb.
Remove the lamb from the oven, cover it loosely with foil, and let it rest for 20 minutes before carving.
Garnish the lamb with fresh coriander leaves before serving. Serve with flatbreads, basmati rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
5625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.1 g | 580% | |
| Saturated Fat | 172.6 g | 863% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1525 mg | 508% | |
| Sodium | 5054 mg | 220% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 13.6 g | ||
| Protein | 371.8 g | 744% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 563 mg | 43% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 5811 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
