Slow Roasted Lamb Shoulder with Butternut Pumpkin & Balsamic Honey Butter

Slow Roasted Lamb Shoulder with Butternut Pumpkin & Balsamic Honey Butter

An Italian inspired slow roasted succulent lamb shoulder with an impressive side of sweet and sticky Balsamic butternut pumpkin. Balsamic Honey Butter… Trust us, once you've tried this you will be thinking of a whole lot of other things to add this to!

Time: 4hr 15 mins Level: More Challenging Serves: 4
Pairs Perfectly With
Gold Label Balsamic Vinegar of Modena
Gold Label Balsamic Vinegar of Modena
Tips from a Master

The experts say that Lamb should be cooked until a meat thermometer placed in its thickest part reads 60°C for rare, 70°C for medium, and 75°C for well done.

Shopping List

150g butter

1/3 cup Gold Label Mazzetti Balsamic Vinegar of Modena

4 tbsp honey

1.2kg lamb shoulder

2 tbsp finely chopped rosemary

1 butternut pumpkin (peeled halved lengthways & seeded)

2 tbsp olive oil

  • Step 1.

Preheat your oven to 150°C and line your roasting pan with baking paper.

  • Step 2.

Massage the lamb shoulder with olive oil and rub in a little salt and pepper to season before browning all over in a large frying pan using a medium-high heat... this should take about 10 minutes. Transfer the lamb to a baking tray and cover with foil and cook for 2 hours.

  • Step 3.

Meanwhile, melt the butter in a large saucepan over a medium heat. Stir constantly for 2-3 minutes until the butter is bubbling and has turned a golden brown. Remove from the heat and stir in the honey and Balsamic Vinegar.

  • Step 4.

Rub the butternut pumpkin halves with oil and add them (cut-side down) to the baking tray, and roast together for 30 minutes before removing the tray from the oven and carefully using a sharp knife to make thin slices crosswise toward the bottom of the pumpkin... going as deep as you can without slicing all the way through and ending up with multiple pieces! Sprinkle the lamb and pumpkin with the chopped rosemary and drizzle with 1/3 of the Balsamic honey butter. Cover lamb with foil and return the tray to the oven for 2 hours, basting once more half way through and removing the foil from the lamb for the final 30 minutes of cooking.

  • Step 5.

Remove from the oven and transfer the lamb to a carving board, drizzling over the remaining Balsamic butter and leaving to rest under foil of 15 minutes before serving.

Dish up 'family sharing style' on a platter with a side of steamed green beans.

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