50 Garlic Clove Spiced Roast Lamb
This bold and aromatic roast lamb is a showstopper, perfect for festive occasions or a hearty weekend feast. The star of the dish? Fifty cloves of garlic—yes, fifty! Don’t worry, the long roasting process transforms the garlic into a sweet, mellow spread that infuses every bite of the lamb. I used a lamb leg for this recipe, but I prefer the shoulder—it’s more tender and fattier, and you can get away with not slow-cooking it as much. However, if you prefer something leaner, go for the shoulder! Cooking times will vary, but I cooked my 2kg lamb leg for 3 hours.
You can substitute ground spices, but using whole spices isn’t much extra work and makes a significant difference!
Please check the weight of your lamb and adjust the cooking times accordingly! Smaller legs will require less time!
Ingredients
- 3 Large Red Onions, Sliced
- 50 Cloves Garlic (4-5 bulbs)
- 500ml Whole Milk
- 1 (2kg) lamb shoulder/leg
- Mint chutney (blend)
- Large Handful Of Mint
- 4 Tbsp Olive Oil
- 2 Tbsp Apple Cider Vinegar
- 1 Green Chilli
- ½ Tsp Salt
Spice Rub
- 2 Clove Garlic Grated
- 1 Lemon Zest + Juice
- 2 Tbsp Black Pepper, Ground
- 2 Tbsp Coriander Seeds, Ground
- 1 Tbsp Smoked Paprika
- 1 Tsp Chilli Powder
- 2 Tsp Salt
- 2 Tbsp Olive Oil
Step 1
Preheat the oven to 220°C.
Step 2
Score the lamb and mix the spice rub. Generously apply it over the lamb.
Step 3
Place the onions and garlic in the roasting tray, then add the lamb on top. Pour the milk over the onions and garlic.
Step 4
Cover the tray tightly with foil.
Reduce the temperature to 170°C and cook for 2 and a half hours, or until the lamb is very soft and tender.
Step 5
Remove the foil and cook for an additional 15 minutes to slightly reduce the liquid and brown the top.
Serve with plenty of garlic and onions, and top with mint sauce! :)