This dish is always a favourite for family gatherings.

Ingredients

1.5kg de-boned shoulder of lamb

Good handful of chopped rosemary

Handful of chopped mint

1/4 cup Pukara Estate Pomegranate Balsamic Vinegar

1/4 cup Pukara Estate Lemon Olive Oil

Salt and pepper

Method

Preheat oven to 180°C.

Lay the de-boned shoulder out on a heavy baking dish. Cover with Lemon Olive Oil, Pomegranate Balsamic Vinegar, salt, pepper, and herbs.

Massage into the meat and allow it to come to room temperature before roasting.

Roast for around 1 hour, adjusting the time depending on how you like it done.

The meat can also be barbecued—just marinate it longer or even overnight if barbecuing.

Serve with lemon roast potatoes. Simply toss par-boiled potatoes in Lemon Olive Oil, salt, and pepper, then roast alongside the meat.