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Pot-roasted shoulder of lamb with roasted butternut squash and sweet red onions
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Total Time:
2 hours 20 minutes
Infuse lamb with flavorful rub, paired perfectly with spicy-sweet squash.
Ingredients:
  • 1 quality shoulder of lamb deboned and untied
  • 1 dessertspoon coriander seeds
  • 1 small handful fresh rosemary leaves picked
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 3 red onions peeled and quartered
  • 565 ml cranberry juice
  • 2 butternut squash quartered
  • 1 small handful fresh coriander leaves picked
  • 4 spring onions trimmed and finely sliced
  • 1 lemon juice of
  • 8 tablespoons fat-free natural yoghurt
Instructions:
  • Preheat the oven to 190ºC/375ºF/gas 5. Pound coriander seeds, rosemary, and a pinch of salt until fine. Rub half of the mixture inside the lamb. Season with salt and pepper, roll up the lamb, and secure with string. Brown the lamb in olive oil in a roasting tray on the hob. Add red onions, then roast in the oven at 170ºC/325ºF/gas 3 for 2 hours, adding cranberry juice after 30 minutes. Turn the lamb occasionally. Season butternut squash, roast separately for 45 minutes. Rest the cooked lamb for 10 minutes, remove string. Mix coriander leaves, spring onions, lemon juice, olive oil, and seasoning. Serve sliced lamb on top of squash with tray juices and herb salad. Add a dollop of yogurt on top.

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