Hardys Sticky Roast Lamb Shoulder

Prep the ingredients & make the marinade

• Preheat the oven to 160°C / 140°C fan.
• Peel the garlic. Peel and quarter the onions.
• In a food processor blitz the paprika, garlic, a couple of the rosemary sprigs and the olive oil. Season with salt. (this is your marinade)

Cook the lamb

• Add the onions to a large roasting tray, place the lamb shoulder on top. Pour over the Hardys Crest Cabernet Shiraz Merlot.
• Drizzle the marinade onto the lamb and then rub all over to make sure it’s coated evenly. Cover the lamb with a double layer of foil, seal tightly.
• Cook in the oven for 5 hours.

Make & add the glaze

• Once the lamb is cooked, carefully pour off the cooking liquid into a clean pan (place the foil back on the lamb to keep it warm while it's resting).
• Add the redcurrant jelly, mint sauce, honey, and pomegranate molasses to the pan (if you don't have pomegranate molasses, you can add a dash more honey instead). Place the pan onto a high heat and bring to a simmer then reduce the glaze until it thickens and coats the back of a spoon.
• Pour the glaze all over the lamb, return the lamb to the oven and cook uncovered for 30 minutes. Baste the lamb in the glaze a couple of times during the cooking time.
• Once cooked, remove the lamb from the oven and leave it to rest for a further 30 minutes. Serve with your favourite trimmings and enjoy! We love this this with green beans or broccoli.