Mint sauce

1 garlic clove crushed
large handful parsley and mint, finely chopped
2 tablespoons white wine vinegar
2 teaspoons xv olive oil
1 teaspoon sugar
a pinch chilli flakes ( i usually add on top of my plate so that Cal can eat too)

Stir ingredients together and season with salt and pepper.

Serve with lamb

Roast Lamb Shoulder

1X1.1 kg lamb shoulder with bone (or without is ok)
2 tablespoons olive oil
1 whole garlic bulb, halved
3 Rosemary sprigs

Preheat oven to 160C
Trim lamb any excess fat
Rub in olive oil, season with salt and pepper
Place lamb in roasting pan
Place garlic and rosemary sprigs on top lamb/in tin
Pour in 1 cup water
Cover tray with foil and bake for 2 hrs.


Uncover lamb, increase temp to 220C and roast for another 20 mins to brown. You may want to remove garlic and set aside so it doesn't burn. The meat will fall off the bone. I serve with roast suds and home made mint sauce.