Slow Roast Lamb Shoulder with Herbed Coconut Yoghurt


For the Lamb 

  • 1 lamb shoulder, bone in

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 1 tbsp smokey paprika

  • 2 clove garlic, finely crushed

  • 2 tbsp olive oil

  • 1 cup chicken stock

  • salt and pepper to taste

Herbed Coconut Yoghurt  

  • ¼ bunch mint, picked

  • ¼ bunch basil, picked

  • 2 clove garlic

  • zest 1 lemon

  • 3 tbsp olive oil

  • 1 lebanese cucumber, finely diced

  • 2 cup coconut yoghurt

  • salt and pepper to taste


Preheat an oven to 200 degrees Celsius. For the lamb, combine all the ground spices and garlic with the olive oil, salt and pepper. Rub this all over the lamb shoulder and let marinate for at least 1 hour at room temperature or longer in the fridge before cooking. 

Place the lamb shoulder in a deep baking dish lined with baking paper, pour in the chicken stock and cover with another sheet of baking paper and then foil. Roast for 30 minutes then reduce the heat to 150 and continue to roast for 2 hours. Remove the foil and baking paper and continue to roast for another 30 minutes or until the meat easily comes away form the bone. 

In a mortar and pestle, pound the herbs, garlic, and lemon zests to a puree. Mix in the olive oil and season with salt and pepper. Place the coconut yoghurt into a bowl, gently folding in the cucumber and herb puree.

Serve the lamb and herbed coconut yoghurt with flat breads and a simple tabouli-style salad.

Serves 4 as a main course or 6-8 as wraps.

Recipe Tom Walton

Photography Leticia Almeida