Vietnamese Style Sticky Mint & Lime Lamb Shoulder
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 4 hours
Serves 8 people
- 2.2kgs/5lb. lamb shoulder
- 6 garlic cloves, peeled
- 1 bunch mint
- 2/3 cup lime juice
- 4 tablespoons sugar
- 4 tablespoons fish sauce
- 4 tablespoons oil
- 1 chilli, sliced
- 4 cups chicken stock
Step 1 - Take the lamb out of the fridge 1 hour before you cook it. Preheat oven to 170C/340F. Place the lamb in a deep baking dish and score the skin of the lamb shoulder.
Step 2 - Place the garlic, mint, lime juice, sugar, fish sauce, oil and chilli in a food processor to make a paste. Spread half of the paste over the lamb shoulder (keep remaining paste in the fridge).
Step 3 - Add 1 cup of stock in the base of a baking dish around the lamb. Cover with foil tightly and roast for 4 hours. Every hour top up the stock by adding roughly 1 cup of stock every hour. Roast until the lamb is very tender and the meat apart easily. Serve with the remaining mint paste.