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Chilli and lime roasted lamb shoulder
Chilli and lime roasted lamb shoulder
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Prep Time:
35 minutes
Cook Time:
150 minutes
Total Time:
185 minutes
Tender lamb meets vibrant Asian salad for a flavorful main dish with ease!
Ingredients:
  • 48.80 gm fish sauce
  • 32.00 gm brown sugar
  • 2 lime, zested, juiced
  • 2 long red chillies, finely chopped
  • 40.00 ml lemongrass paste
  • 2kg Lamb Shoulder
  • 100g vermicelli noodles
  • 1 Lebanese cucumber, seeded, cut into matchsticks
  • 1 carrot, peeled, cut into matchsticks
  • 1 red onion, thinly sliced
  • 125.00 ml mint leaves
  • Cos lettuce leaves, to serve
Instructions:
  • Preheat the oven to 200C. Mix fish sauce, brown sugar, lime zest, lime juice, chili, lemongrass, and garlic in a small jug.
  • Prepare the lamb by making cuts all over with a small knife. Brush it generously with half of the chili mixture, ensuring it gets into the cuts. Season the lamb and roast it in a large pan for 2 1/2 hours, basting occasionally with the pan juices, until it reaches your desired level of doneness. Let it rest, covered with foil, for 15 minutes before serving.
  • After cooking the vermicelli noodles according to package instructions, rinse with cold water and drain thoroughly. Combine the noodles in a large bowl with cucumber, carrot, onion, mint, and coriander. Drizzle with the remaining chili mixture and toss everything together.
  • Shred the lamb using 2 forks, then plate with the noodle salad and lettuce.

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