Slow-roasted lamb shoulder with minted pea pesto

Transform the classic Kiwi lamb roast into barbecue fare with this slow-roast recipe. Lamb shoulder is paired with a homemade minted pea pesto and served with seasonal veges. A must-try this summer

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print
Recipes and styling by : Jo Wilcox.
Photography by : Melanie Jenkins.
This recipe first appeared in Food magazine.
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Slow-roasted lamb shoulder
  • 1 lamb shoulder roast, semi-boned
  • 2 tablespoon olive oil
  • 1 teaspoon sumac
  • 4 clove garlic
  • 2 sprigs rosemary
Minted pea pesto
  • 1/2 cup toasted pine nuts
  • 1 clove garlic, chopped
  • 1 handful fresh mint
  • 1 cup frozen minted peas
  • 1/4 cup warm water
  • 1/4 cup olive oil
  • sea salt and cracked pepper


Slow-roasted lamb shoulder
  • 1
    Preheat barbecue to medium-low. Rub lamb with olive oil and sumac. Make several cuts in the lamb flesh and stud with garlic and rosemary.
  • 2
    Place on the middle of the barbecue and turn the centre burner off. Cook with hood down (see recipe tip below) for around 1 hour or until tender and loosening off the bone. Wrap in foil and rest for 10 minutes.
  • 3
    Make the minted pea pesto (see below). Slice lamb.
  • 4
    Serve the carved lamb with the pesto and seasonal vegetables.
Minted pea pesto
  • 5
    Blend pine nuts and garlic with a stick blender or food processor until finely chopped. Add mint and whiz to finely chop. Add peas, water and oil; continue blending until smooth and spoonable. Season to taste.


  • The minted pea pesto makes a great snacking dip – try it with slices of carrot, cucumber and capsicum or with pita crisps. - If your barbecue doesn’t have a hood, you can improvise by using a large terracotta pot as a cover. You could also use a foil tray or a heavy baking dish to create an oven effect. - PER SERVE Energy 714kcal, 2991kj • Protein 67g • Total Fat 47.8g • Saturated Fat 12g • Carbohydrate 3.2g • Fibre 2.7g • Sodium 565mg