Dinner, Sides

Herb Crusted Shoulder of Lamb

  • Prep 15 mins
  • Steam Time 6 mins
  • Cook Time 1 hour
  • Total 1h 21 mins
  • Easy
  • Serves 6


  • Contains Tree Nuts
  • Contains Wheat
  • Contains mustard
  • Contains sulphites

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts, Wheat, mustard, sulphites

Cooking mode

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  • 2 tbsp parsley
  • 2 tbsp thyme
  • 2 tbsp rosemary
  • 2 slices of stale bread, crusts removed
  • 2 garlic cloves, peeled
  • 50g pistachios
  • Zest of 1 lemon
  • Salt and pepper, as desired
  • 400ml lamb stock
  • 200ml dry red wine
  • 2kg lamb shoulder
  • 2 tbsp Djion mustard


  • Step 1

    In a food processor, add parsley, thyme, rosemary, bread, garlic, pistachios, lemon zest, salt and pepper, as desired. Blitz until finely chopped.  

  • Step 2

    Place the lamb stock and red wine into the Combi Pan and stir to combine. Place the Crisper Plate on top. 

  • Step 3

    Place lamb onto the crisper plate. Spread mustard all over the lamb. Then press herb crumb onto the lamb.  

  • Step 4

    Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI CRISP, set temperature to 160°C and set time to 60 minutes. Press START/STOP to begin cooking (the unit will steam for 6 minutes before cooking).Flip halfway through cooking. 

  • Step 5

    When cooking is complete, allow lamb to rest for 10 minutes before serving.