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Serves 0

Shoulder of Lamb

Spice up your lamb shoulder with this super tasty recipe from Chris Finnigan! He combines herbs and spices to make the perfect rub, which is complemented perfectly with a salsa dip on the side! This recipe is delicous and really easy too - go on, give it a go!


1 shoulder of Lamb on the bone 3-4kg

Dry Rub
1 Tbsp hot chilli powder
1 Tbsp garlic powder
1 Tbsp onion powder
1/4 Tsp cinnamon powder
3 Tbsp mild smoked paprika
1 Tbsp fennel seeks
1 pinch nutmeg
2 Tbsp dark brown sugar
1 Tbsp salt
1 Tsp dry oregano
1 Tsp dill

2 Tsp of Tabasco sauce
4 Tbsp of ketchup
2 Tbsp of good quality barbecue sauce
2 limes
Reserved cooking juices

1 red chilli
1 cup defrosted or freshly cooked peas
1 cup broad beans (shelled)
1 shallot
1 Tsp freshly chopped chives
1 Tsp mint sauce
Salt & Pepper to taste

Preparation method

1. Pre-heat oven to 200c
2. Score the lamb shoulder with a sharp knife

Dry Rub
1. In a bowl mix all dry ingredients together, then rub all over the lamb.
2. Place in a roasting tray and cook at 200c for 30 minutes.
3. Once the lamb has a dark colour remove from the oven then turn the oven to 140c.
4. Meanwhile, place 4 cups of water over the lamb in the roasting tray and then cling film,
    cover with tin foil and place in the oven at 140c for 5 hours or until the bone just pulls out.


1. Mix all the ingredients together and place into the fridge. Season to taste.

1. Once the lamb is cooked remove from the tray and mix together all the wet ingredients into
the braising liquor and place the tray on the gas burner and whisk together until a thick glaze is formed. Pull the lamb and place into the glaze and mix.

Serving Suggestions

Serve in a fresh brioche bun with a few pea shoots and creme fraiche.

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