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Slow-cooked lamb shoulder with chilli mint sauce

I used a large leg of lamb and cooked it on the BBQ
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Ingredients Method

Ingredients
  

  • 2 kg Lamb shoulder
  • 2 tbsp fish sauce
  • 1/4 C sweet chilli sauce
  • 1/4 C finely chopped mint
  • 100 ml olive oil
  • 2 tbsp palm sugar or brown sugar
  • 2 tbsp peanut oil
  • 1/4 C rice vinegar
  • 1 lime zest and juice
  • 2 long red chillies thinly sliced
  • 1 red onion thinly slice
  • 2 C mint leaves

Method
 

  1. Preheat oven to 180°C. Using the tip of a sharp knife, cut a cross-hatch pattern all over the lamb skin. Combine fish and sweet chilli sauces, chopped mint and 1 tbs oil in a bowl. Place lamb on a rack set in a roasting pan and brush all over with marinade. Fill pan with 2cm hot water, then cover pan with foil. Roast for 11/2 hours, then remove foil and roast for a further 45 mins. Cover loosely with foil and set aside to rest for 15 mins. Carve and serve with vegetables of your choice and Chilli Mint Sauce.
  2. To make chilli sauce, place all the ingredients in a bowl and stir until sugar dissolves.