Name: Cranberry and thyme lamb shoulder
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6
Ingredients: 1 brown onion, halved and thinly sliced; 1.8kg lamb shoulder, bone-in, trimmed of excess fat; 3 cloves garlic, thinly sliced; 275g jar whole cranberry sauce; Zest and juice of 1 orange; 1 Tbsp Dijon mustard; 2 Tbsp apple cider vinegar; 2 Tbsp thyme leaves; Sea-salt flakes and freshly ground black pepper, to season; 1 cup salt-reduced beef stock; 900g baby Carisma potatoes; Cooking oil spray; 3 Tbsp unsalted butter, melted; 2 Tbsp flat-leaf parsley leaves, finely chopped, plus extra, to serve; ½ cup finely grated parmesan; Craisins, chopped, to serve

Lamb shoulder is great value for money and this simple set-and-forget method frees up your time in the kitchen for more celebrating!

Looking for more easy Christmas roast recipes?

Ingredients

1 brown onion, halved and thinly sliced

1.8kg lamb shoulder, bone-in, trimmed of excess fat

3 cloves garlic, thinly sliced

275g jar whole cranberry sauce

Zest and juice of 1 orange

1 Tbsp Dijon mustard

2 Tbsp apple cider vinegar

2 Tbsp thyme leaves

Sea-salt flakes and freshly ground black pepper, to season

1 cup salt-reduced beef stock

900g baby Carisma potatoes

Cooking oil spray

3 Tbsp unsalted butter, melted

2 Tbsp flat-leaf parsley leaves, finely chopped, plus extra, to serve

½ cup finely grated parmesan

Craisins, chopped, to serve

Method

Preheat oven to 160°C fan-forced (180°C conventional).

Arrange onion over base of a large roasting pan and place lamb
on top. Use small sharp knife to make incisions over lamb and press garlic into holes. In a medium bowl, combine cranberry sauce, zest and juice, mustard, vinegar and thyme. Season and stir to combine. Spoon marinade over lamb, season and pour stock around the base. Roast, covered, for 3 hours. Remove foil and roast, uncovered, for a further 45 minutes until tender. Set aside, loosely covered with foil, to rest for 20 minutes.

In the last 30 minutes of lamb cooking time, bring a large saucepan of salted water to the boil. Add potatoes and cook, covered, for 20-25 minutes or until just tender. Drain well. Increase oven to 200°C fan-forced (220°C conventional). Spray a large oven tray with cooking oil and arrange potatoes in a single layer. Use base of a drinking glass to lightly flatten potatoes in one piece. Drizzle with butter and sprinkle with parsley and parmesan. Roast for 20 minutes or until golden and crisp.

Serve lamb with onion, any pan juices and crispy potatoes, sprinkled with extra parsley and craisins.