Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

Slow-roasted lamb shoulder with beetroot-swirled tzatziki and pickled mini-cucumbers

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  • 8 to 10
  • Easy
  • 20 minutes
  • 8 hours
  • Rustenberg John X Merriman 2011


  • 1 T coriander seeds
  • 1 T cumin seeds
  • 1 T fenugreek seeds
  • 1 vanilla pod, chopped
  • 1 t ground cinnamon
  • 1 t ground nutmeg
  • 1 t ground ginger
  • 1 T dried mint
  • 1 T black peppercorns
  • 1 T sea salt
  • 4 T extra virgin olive oil
  • 3 kg lamb shoulder
  • pita breads, for serving
  • For the beetroot-swirled tzatziki
  • 8 beetroot
  • 2 T extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 2 cups greek yoghurt
  • 2 garlic cloves, crushed
  • For the pickled mini cucumbers
  • 400 g mini cucumbers
  • 1/2 cup red wine vinegar
  • 1 T coriander seeds
  • 1 T mustard seeds

Cooking Instructions

Preheat the oven to 120°C.

Heat a non-stick pan over a high heat and toast the coriander, cumin and fenugreek seeds.

Place in a mixing bowl with the chopped vanilla pod, cinnamon, nutmeg, ginger, mint, peppercorns and salt. Add the olive oil and mix to form a rub.

Rub onto the lamb, ensuring it is well coated, then place the lamb on a baking tray and roast for 8 hours.

Allow the lamb to cool slightly before shredding the meat off the bone.

Adjust the seasoning if necessary. Serve with warm pita breads, beetroot-swirled tzatziki and pickled mini cucumbers.

To make the beetroot-swirled tzatziki, preheat the oven to 180°C.

Place the beetroot on a sheet of tinfoil and drizzle with the olive oil. Seal the foil to create a pouch. Roast for 45 minutes, or until tender. Allow the beetroot to cool then remove the skins, cut into cubes and place in a mixing bowl.

Season to taste, then add the Greek yoghurt and garlic and fold through.

To make the pickled mini cucumbers, slice the cucumbers lengthways and place in a mixing bowl or jar. Add the vinegar, coriander seeds and mustard seeds. Allow to pickle for 30 minutes before serving.

Browse more roast lamb recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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