Lamb with Chamomile Tea is an unusual combination, but this recipe – which uses the contents of chamomile teabags combined with herbs, will make your Easter 2019 a memorable one…
What you’ll love: Lamb shoulder has lots of flavour and is easy to cook.
Remove the shoulder of lamb from the refrigerator 1 hour before preparation.
Preheat the oven to 180°C.
Put the shoulder of lamb on a chopping board and lightly score the surface with a sharp knife.
In a bowl, combine dried chamomile with the thyme, rosemary, oregano, seasoning and avocado oil. Rub it all over the lamb.
Place the remaining herbs in the roasting tin, and place the lamb on top.
Squeeze the lemon juice and drizzle the honey across the lamb. Pour the stock into the roasting tin around the lamb, and cover with foil to seal.
Roast for 2 hours. Increase the temperature to 200’C, remove the tin foil and roast for 30 minutes or until golden.
Remove the lamb from the oven and transfer to a serving board. Skim the fat from the dish, leaving behind the meat juices.
Serve the shoulder of lamb with vegetables, meat juices and creamy mash.
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