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The Must Cook Mothers Day Recipe by Chef Andrew Tomlin

Slow Roast Sovereign Lamb Shoulder with Herb & Walnut Crust & Tahini Dressing | Mother's Day Recipe | Discover Queensland The Must Cook Mothers Day Recipe by Chef Andrew Tomlin | Discover Queensland
Mums hold a special place in our hearts at Discover Queensland. They take care of the family in so many ways and Mother’s Day is our chance to say, ‘thanks for everything!’

With travel and restaurants on hold for the moment, we wanted to help you find another way to spoil Mum. So we spoke to Andrew Tomlin, renowned Head Chef of the iconic Noosa beachfront restaurant, Season.

Andrew has shared his mouthwatering recipe for Slow Roast Sovereign Lamb Shoulder with Herb and Walnut Crust that is a true Mother’s Day treat!

This recipe doesn’t have too many steps, you’ll just need to allow time to prepare this feast. Read on for your roadmap to a very happy Mum.
 

Slow Roast Sovereign Lamb Shoulder with Herb & Walnut Crust & Tahini Dressing

 
Slow Roast Sovereign Lamb Shoulder with Herb & Walnut Crust & Tahini Dressing | Mother's Day Recipe | Discover Queensland Slow Roast Sovereign Lamb Shoulder with Herb & Walnut Crust & Tahini Dressing

Slow Roast Lamb Shoulder Ingredients

1 lamb shoulder (Absolute Providores is a preferable sovereign brand)

Marinade

2 Tbs fennel seeds ground
1 Tbs coriander seeds ground
1 Tbs cumin seeds ground
4 cloves smoked garlic (from all Smoked Australia)
1 Tbs chopped oregano
1 Tbs chopped rosemary
75 mls olive oil
Salt and pepper
 

Tahini Sauce

120 grams natural yoghurt
35 grams tahini
½ clove garlic crushed fine
1/8 teaspoon of sumac
Lemon juice to taste
Mix together

Herb Walnut Crust

1 cup of mixed mint and coriander, chopped
½ chopped walnuts
1 tbs olive oil
Mix together
 

Slow Roast Lamb Shoulder Method

Method Part One – Preparation

Blend all marinade ingredients together well to form a paste. Rub all over the top of the lamb
Leave overnight

Method Part Two – Cooking

Preheat oven to 180 degrees
Place lamb on a roasting tray in the oven for 1 hour, or until well colored
Reduce temp to 95 degrees
Add a cup of water and cover with foil, then leave in oven for approximately 8 hours
While the lamb is cooking, prepare the herb and walnut crust

Method Part Three – Serving

When lamb is ready turn heat back upto 180 degrees for 10 minutes 
Serve your delicious lamb crust side up
Spoon tahini mix over the lamb, then add the walnut herb mix
Serve with any family favs – roast potatoes and orange fennel salad is highly recommended

If you'd like to spoil Mum with this dish made by the Chef himself, talk to our team about booking your Sunshine Coast accommodation and make a booking at Season Restaurant in Noosa!

Our hot deals allow you to travel months in advance, so you can book her gift now, and she can enjoy her holiday later. Call us on 1300 788 553 or browse our hot deals

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