Shoulder of Lamb with Garlic Crust


  • 1 shoulder lamb
  • 2 cups water
  • 1 chicken stock cube
  • ½ tsp rosemary
  • 2 cloves garlic
  • 3 tblsp chopped parsley
  • ½ cup Lupin Crumb   
  • 1 tblsp lemon juice
  • 60g butter or margarine
  • 1 cup water
  • 1 ½ tblsp brown sugar
  • ¼ cup bottled mint sauce


1. Place lamb in baking dish, pour in 1 cup water, add crumbled stock cube, sprinkle rosemary over top of lamb. Bake uncovered in moderate oven 1 hour. Remove from oven, leave 10 minutes.

2. Meanwhile mix together crushed garlic, parsley, lupin, lemon juice, salt, pepper and softened butter. Spread this mixture over top of cooled lamb to form a crust.

3. Return lamb to oven, add remaining water, bake further 1-1 ¼ hours or until lamb is cooked. Remove lamb from dish, keep warm.

4. Place dish on top of stove, add water, stir over high heat until liquid is reduced to ¾ cup, stir in mint sauce and brown sugar. Simmer sauce 3 minutes, strain into serving jug. If desired 1 tblsp chopped mint can be stirred into sauce after being strained