Honey Roast Lamb Shoulder With Sweetcorn Hummus

Name: Honey Roast Lamb Shoulder With Sweetcorn Hummus
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4
Ingredients: 100 g honey; 1 tsp. allspice; 2 1/2 tsp. cumin; 2 tsp. ground coriander; 2 tsp. ground ginger; 1 tsp. each black pepper and salt; 3 cardamom pods, bruised; 1 tsp. turmeric; 1 kg bone-in lamb shoulder; 2 tbsp. oil; 5 garlic cloves, peeled; 2 red onions, quartered; 200 mL orange juice; 80 g dried apricots; 80 mL olive oil; 2 garlic cloves, crushed; 200 g chickpeas; 250 g sweetcorn; Juice 1/2 lemon; 60 g tahini; 1 tsp. salt; 1/2 tsp. black pepper; Feta; Pomegranate seeds; Flaked almonds; Fresh mint

By Chloe MorganPublished: 10 March 2023

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preview for Honey spiced lamb shoulder with sweetcorn hummus

Lamb shoulder is underrated in our books, but it's an excellent alternative to leg of lamb from a cost perspective, and tastes great. Our spiced honey lamb shoulder is an absolute crowd-pleaser and we've served it with sweetcorn hummus for a sharing platter kinda vibe.

But if you're wanting something a little more traditional, forego the sweetcorn hummus and all the toppings, and simply serve how you like - perhaps with herb roasted potatoes, mashed potato or even polenta.

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Yields:

Prep Time:

10 mins

Cook Time:

4 hrs

Total Time:

4 hrs 10 mins

Ingredients

For the spiced honey

100 g
honey
1 tsp.
allspice
2 1/2 tsp.
cumin
2 tsp.
ground coriander
2 tsp.
ground ginger
1 tsp.
each black pepper and salt
3
cardamom pods, bruised
1 tsp.
turmeric

For the lamb

1
kg bone-in lamb shoulder
2 Tbsp.
oil
1 tsp.
each black pepper and salt
5
garlic cloves, peeled
2
red onions, quartered
200 ml
orange juice
80 g
dried apricots

For the sweetcorn hummus

80 ml
olive oil
2
garlic cloves, crushed
200 g
chickpeas
250 g
sweetcorn
Juice 1/2 lemon
60 g
tahini
1 tsp.
salt
1/2 tsp.
black pepper

To serve

Feta
Pomegranate seeds
Flaked almonds
Fresh mint

Directions

1. Step 1Pre-heat oven to 180ºC (160ºC Fan).
2. Step 2In a small bowl, combine all the spiced honey ingredients. Stir to combine and set aside.
3. Step 3Rub 1 tbsp of oil along with salt and pepper all over the lamb. Next, in an oven-safe, high sided frying pan, add the remaining oil and sear the lamb on each side until brown, about 10-12 minutes.
4. Step 4Remove from the pan, and whilst the lamb is still hot, pour over half of the spiced honey, making sure everywhere is covered.
5. Step 5Next, add the red onion and garlic to the pan, stir and cook for 4-5 minutes, or until starting to brown. Add the orange juice, apricots and 200ml water. Stir and deglaze the pan of any tasty brown bits lying on the bottom. Return the lamb to the pan, along with any honey that may have drizzled off. Cover tightly with foil and roast in the oven for 3 hours, or until tender.
6. Step 6With half an hour remaining, uncover and drizzle the remaining honey. If the pan is looking a little dry, this is a good opportunity to add a little water to stop the sugars from burning.)
7. Step 7Once the lamb is brown and the sugars are caramelised, add to sweetcorn hummus, pull apart and top with fresh mint, pomegranate seeds, flaked almonds and feta.
1. Step 1In a small frying pan over medium heat, add the oil and crushed garlic. Gently warm the oil until the garlic starts to sizzle, about 1-2minutes.
2. Step 2In a food blender, add the warm oil along with remaining hummus ingredients and blitz until smooth.