Citrus roasted Lamb shoulder

Citrus roasted Lamb shoulder

You’ll want to rub shoulders with this zesty dish.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 1 kg butterflied lamb shoulder
  • 2 tsp grated lemon zest
  • 2 tsp grated orange zest
  • 1 bunch kale, stems removed and leaves torn
  • 2 tbsp olive oil
  • 1 large red onion cut into wedges
  • 400 g can butter beans, rinsed and drained
  • 2 cloves garlic, crushed
  • juice of one lemon
  • orange segments, to serve


Preheat the oven to 180°C. Heat a large frying pan over high heat and brown the lamb on both sides. Transfer to a roasting dish and season with salt and black pepper and rub with orange and lemon zest. Roast in the oven uncovered for about one hour or use a meat thermometer for the internal temperature to reach 55-60C.
Cover and rest the lamb for 15 minutes before carving.
While the lamb is cooking, roast the kale for 5 minutes until just crispy. Heat the oil in a medium fry pan. Add the onion and cook for 3-5 minutes until caramelised. Add garlic and butterbeans and toss through the kale and lemon juice before adding orange segments. Serve with the lamb.

Essential Tips

  • If you have more time, try slow roasting the Lamb by covering and cooking for three hours at 170°C.


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Citrus roasted Lamb shoulder

Citrus roasted Lamb shoulder
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