Roast lamb in Cockburn’s port recipe

September 11, 2017

Looking for a mouth-watering lamb recipe? If you haven’t already drooled over my Father’s Day Instagram post (you’re welcome Dad!) you may be interested to know I discovered something delicious!

This recipe is a new venture, as I cooked the lamb in Cockburn’s Late Bottled Vintage Port. As a lover of spices, herbs and lots of chilli in my dishes, this is something I’ve never tried before. But damn did I enjoy it!

This delicious port gave the lamb a subtle fruity and mellow finish to the meat and veggies. Father’s Day was a success and a delicious way to bring all the family around the table and enjoy some quality time together. Of course, I didn’t stop at the lamb. I also put together quiet an impressive Charcuterie board (if you don’t mind me bragging) which we also enjoyed with a sip of the delicious port.

See the recipe below and let me know if you’re keen to give it a try. You won’t believe how easy it is!


1½ cups (375ml) Cockburn’s Port (I used the Late Bottled Vintage Port but the 10 Year Tawny Port works awesome too!)
2 x 400g cans cherry tomatoes
½ cup (140g) store-boughtcaramelised onion relish
2 heads garlic, halved
3 sprigs rosemary
1.5kg lamb shoulder, bone in
2 tablespoons extra virgin olive oil, for drizzling
Sea salt and cracked black Pepper


  1. Preheat oven to 220°C
  2. Place the port, tomatoes,caramelised onion, garlic and rosemary in a deep-sided large roasting pan and mix to combine. Place the lamb on top of the tomato mixture, drizzle with the oil and sprinkle with salt and pepper. Cover tightly with aluminium foil and cook for 2½ hours
  3. Remove the foil, spoon the sauce over the lamb and cook for a further 10–15 minutes or until golden brown

For potatoes (optional):

  1. Once there is about an hour left of cooking, place chopped potatoes in the oven. I covered ours with the left over caramelised onion relish, salt and pepper.See my pics below for some cooking inspiration. ENJOY!