Slow Roasted Lamb

Inside the Kitchen with Minaret Station’s Head Chef, Alastair Wilson

The change in seasons brings new inspiration to our dishes as the cold weather sets in. At Minaret Station, join us as Head Chef, Alastair Wilson, walks us through this classic slow roasted lamb recipe with an autumn twist. Utilising Te Mana Lamb sourced from the Minaret Station farm, this dish is the perfect rendition of our paddock to plate program.



Lamb Shoulder

  • 1 x TeMana oyster cut lamb shoulder, around 1kg 

  • 1 x lemon zest 

  • 1 x chili - finely diced 

  • 1-2 tsp roasted cumin seeds 

  • 4 Garlic cloves - chopped 

  • Fresh thyme, parsley, and tarragon. 

  • 1 cup beef/lamb or chicken stock - 

  • 3/4 cup red wine. 

  • Olive oil  


Almond Apple Slaw:

  • 1/2 Granny Smith apple - cut into match sticks or grated

  • 1 x small celeriac about 200 grams  - cut into match sticks or grated

  • 1 x small fennel - finely sliced 

  • 250 grams white cabbage - finely sliced

  • 80 grams chopped roasted almonds 

  • 1/2 onion - finely sliced

  • 60 grams parmesan cheese - grated

  • 1 x fresh chilli finely chopped

  • 70 ml Olive oil 

  • 2 x lemon juice 

  • Chopped fresh parsley and tarragon 

Mint dressing:

  • 1-2 shallots finely diced 

  • 50 ml forum chardonay vinegar 

  • 1 tbsp manuka honey

  • 1 cup of fresh mint leaves - finely chopped 


Lamb Shoulder

Step 1: Pre heat oven to 180C. Place lamb in a roasting pan, add diced chilli, cumin seeds, herbs, garlic, salt and pepper. Mix with lamb well. Pour in wine, stock and olive oil, cover with tin foil then roast 180 30-40mins. Serve warm.

Step 2: Reduce oven heat to 150C and cook for 4 hours, until meat pulls away from the bone (3¾-4¼ hours).

Step 3: Remove tin foil, turn up oven to 180C, caramelise the top of lamb for 10 minutes Set aside to rest 5-10 minutes.

Almond Apple Slaw

Step 1: Shave cabbage into a bowl. Add celeriac, apple, fennel, onion, herbs, and mix to combine.

Step 2: Whisk olive oil and lemon juice in a bowl, and season to taste. Add to salad and toss to combine.

Step 3: Stand until mixture softens slightly and flavours meld (8-10 minutes), then stir in parmesan cheese and roasted almonds.

Mint Dressing

Step 1: Add vinegar, honey and shallots to a saucepan, bring to the boil.

Step 2: Remove from heat and add chopped mint and olive oil. Season to taste and allow to cool. 

Serve with green peas and your favourite roasted potatoes.