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Gymkhana x HG Walter Garlic & Chilli Slow Roast Lamb Shoulder

HG Walter

3 hours 15 minutes +

Total Time

15 minutes

Prep Time

3+ hours

Cook Time

Overnight

Marination Time

6

Feeds

Slow-roasted lamb shoulder, marinated overnight in Garlic and Chilli Marinade before being bathed in Goan Curry Sauce. Served with a refreshing carrot, cumin and coriander slaw balances the decadent flavours perfectly. 

Effortless prep, impressive results. This dish is guaranteed to be the star of your Easter table.

Gymkhana x HG Walter Garlic & Chilli Slow Roast Lamb Shoulder

Ingredients

  • 1 lamb shoulder on the bone
  • 1 jar Gymkhana Garlic and Chilli Marinade
  • 1 jar Goan Curry Sauce
  • 5 medium carrots
  • 1 tsp cumin seeds
  • Juice of half a lemon
  • 1 tsp English mustard
  • 25g sugar
  • 75ml extra virgin oil
  • Half a bunch of coriander stalks - reserve the leaves to garnish
  • 5 medium banana shallots, chopped roughly
  • 5 whole cloves of peeled garlic


Serves 4 to 6

1

Marinate the lamb shoulder in the Garlic and Chilli Marinade overnight.

2

Line a tray with baking paper. Place the shoulder on top of the chopped garlic and shallots, cover with another sheet of baking paper, and tightly wrap in foil.

3

Cook the shoulder at 150°C fan-assisted gas mark 2 for 3 hours until tender and falling off the bone.

4

Meanwhile, make the salad. Shave the carrots with a peeler and add to a bowl. Toast the cumin seeds in a pan, then add the lemon juice, sugar and olive oil. Heat slightly until the sugar has dissolved, then whisk in the mustard and season to taste. Once cooled, add the coriander stalks, and dress the shaved carrot.

5

Remove the shoulder from the tray and leave it to rest on a serving platter. Pour the Goan Curry Sauce into the roasting tray with the garlic, onions, and roasting juices, give it a quick mix, and heat slightly before pouring it back over the lamb shoulder. Serve the lamb shoulder with the carrot salad on the side.

Ingredients

  • 1 lamb shoulder on the bone
  • 1 jar Gymkhana Garlic and Chilli Marinade
  • 1 jar Goan Curry Sauce
  • 5 medium carrots
  • 1 tsp cumin seeds
  • Juice of half a lemon
  • 1 tsp English mustard
  • 25g sugar
  • 75ml extra virgin oil
  • Half a bunch of coriander stalks - reserve the leaves to garnish
  • 5 medium banana shallots, chopped roughly
  • 5 whole cloves of peeled garlic

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