Saffron lamb bake


Saffron Lamb Shoulder with Roasted Vegetables and Apple

Saffron Lamb Bake With Veggies

This recipe shows you how to make a succulent saffron lamb shoulder with roasted vegetables and apple. The lamb is rubbed with a saffron and garlic mixture and baked with potatoes and lemon wedges in a stock and wine sauce. The carrots, pumpkin, apples and rosemary are roasted separately until tender and caramelized. The dish is finished with a sprinkle of parsley and served with the pan juices. It’s a simple and satisfying meal that is perfect for any occasion.


  • 1 gram saffron, ground before you are ready to use
  • 2 cloves garlic, finely chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 small lamb knuckles, ready to cook
  • 700 grams waxy potatoes, peeled and cut into wedges
  • 2 lemons, unwaxed, cut into wedges
  • 150-200 ml lamb stock
  • 100 ml dry white wine
  • Parsley leaves, to garnish
  • 2 carrots, peeled and cut into chunks
  • 500 grams pumpkin, peeled and cut into chunks
  • 2 apples, cored and cut into wedges
  • 2 sprigs of rosemary


  1. Preheat oven to 180°C (160°C fan-forced). In a small bowl, combine saffron, garlic, lemon zest and olive oil. Season with salt and pepper and mix well.
  2. Place lamb knuckles in a large baking dish and rub all over with the saffron mixture. Arrange potato and lemon wedges around the lamb. Pour stock and wine over the lamb and potatoes. Cover with foil and bake for 2 hours or until the lamb is tender and falling off the bone.
  3. In another baking dish, toss the carrots, pumpkin, apples and rosemary with some salt, pepper and a drizzle of olive oil. Add to the oven with the lamb and bake for 45 minutes or until the vegetables and apples are soft and caramelized.
  4. Remove foil from the lamb dish and increase oven temperature to 200°C (180°C fan-forced). Bake for another 15 minutes or until the lamb and potatoes are golden and crisp.
  5. Transfer lamb and potatoes to a serving platter and spoon over some of the pan juices. Sprinkle with parsley leaves and serve with the roasted vegetables and apples.