Sunday roast has never looked better with this balsamic lamb shoulder, serve with green beans and mash.

Prep Time : 0:20 | Cook Time : 3:00 | Total Time : 3:20 | Serving : 6 person.

Ingredients

• 2kg Coles Australian Lamb Shoulder Roast

• 2 garlic cloves, thinly sliced

• 2 brown onions, cut into wedges

• 2 x 400g canned cherry tomatoes in tomato juice

• 1/2 cup (125ml) chicken stock

• 1/2 cup (125ml) dry red wine

• 1/4 cup (60ml) balsamic vinegar

• 1kg washed potatoes, peeled, chopped

• 1/3 cup (80ml) milk

• 50g butter

• 200g green beans, trimmed

• 1 tablespoon finely chopped flat-leaf parsley

Method

• Step 1

  Preheat oven to 160°C. Use a small sharp knife to make slits all over lamb. Insert 1 slice of garlic in each slit. Season lamb. Place in a large roasting pan. Arrange onion around the lamb. Add tomatoes, stock, wine and vinegar. Cover pan tightly with foil. Roast for 2 1/2 hours or until lamb is very tender.

• Step 2

  Increase heat to 200°C. Uncover and roast for a further 30 mins or until lamb is golden brown and cooked through. Set aside for 10 mins to rest.

• Step 3

  Meanwhile, cook the potato in a large saucepan of boiling water for 20 mins or until tender. Drain. Transfer to a heatproof bowl. Use a potato masher or fork to mash until smooth. Heat the milk and butter in a saucepan over low heat until the butter melts and the mixture is heated through. Pour over the mash and whisk until creamy and well combined. Season.

• Step 4

  While potato is cooking, place beans in a heatproof bowl. Cover with boiling water and stand for 3 mins. Refresh under cold water. Drain.

• Step 5

  Sprinkle lamb with parsley. Serve with mash and green beans.