Savour the Season: Slow Roasted Spring Lamb Recipe from Simply Food By Mandy

Remember that delightful winter warmer recipe we shared last season from @simplyfoodbymandy? Mandy has been busy once again whipping up magic in her stunning, new Tom Howley kitchen – a haven now packed with incredible features and pro appliances to fuel her culinary adventures!

This time, she’s embracing spring’s vibrant flavours with a recipe perfect for Easter gatherings. This succulent and sweet lamb dish with a refreshing salsa verde is all about celebrating the season’s bounty. Packed with fresh, seasonal ingredients and boasting a quick prep time, it’s ideal for any spring celebration, rain or shine!

Simply Food By Mandy Lamb Recipe.

Slow Roasted Shoulder of Lamb with Salsa Verde


1 shoulder of lamb 
4 small onions – sliced 
1 whole garlic bulb – top sliced off

For the Jus

1 teaspoon red currant jelly 
100 ml red wine

For the Salsa Verde

1 small bunch coriander 
1/2 small bunch fresh mint
1-2 cloves garlic 
4 anchovies
3-4 tablespoons extra virgin olive oil
1 tablespoon of red or white wine vinegar 
1-2 teaspoons Dijon mustard
1 teaspoon honey
Salt and pepper


  1. Preheat your oven to 200 degrees Celsius for conventional or 180 degrees Celsius for fan.
  1. Add onions and garlic to a roasting dish, drizzle with a little olive oil and season. Sit the lamb on top. You want the lamb to fit quite snugly then season with salt and pepper.
  1. Cover the lamb with foil and cook in the oven for 30 minutes. 
  1. After 30 minutes, reduce the heat to 170°C (conventional) or 150°C (fan). Continue roasting for 6 hours, removing the foil for the final 20 minutes to allow the lamb to brown beautifully.
  1. Blend the salsa verde ingredients until well combined and set aside for serving. 
  1. Once cooked, set the lamb on a warm plate and cover it with foil. 
  1. Using a spoon, skim off as much fat as possible from the roasting tin and place into a separate pan.
  2. Next, pour in the wine and bring it to a simmer on the hob. Squeeze the softened garlic cloves directly from their skins into the pan and stir them into the sauce. Add the redcurrant jelly and use a spatula to scrape up all the browned bits from the bottom of the pan, incorporating them into the sauce for maximum flavour. For a silky smooth jus, strain the sauce through a sieve.

Explore a variety of delightful seasonal recipes by following @simplyfoodbymandy on Instagram or by visiting