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Lamb Shoulder, Beetroot, Mint & Sorrel

Lamb Shoulder, Beetroot, Mint & Sorrel


1 lamb shoulder
6 cloves garlic
1 bay leaf
10ml olive oil
1 sprig rosemary
1 sprig of thyme
300ml water

12 sorrel leaves
12 sprigs mint
10g sheep's milk cheese
1 large beetroot, peeled and cut into strips
10g sugar
10ml water
Salt and pepper


Season the lamb with salt and pepper and place in a deep baking tray.

Smash the garlic, herbs and oil and rub into the lamb.

Cover with tin foil and then cook for 4 hours at 170 degrees. The lamb is ready when it pulls away from the bone.

In a frying pan, caramelise the sugar, carefully add the beetroot and the water. Cook for 1 minute.

Serve on a plate with chunks of lamb, torn mint and crumbled sheep’s milk cheese.

Serves 6

Chef Darren Robertson

Recipe provided by Three Blue Ducks Bronte

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