Mums hold a special place in our hearts at Discover Queensland. They take care of the family in so many ways and Mother&rsquo;s Day is our chance to say, &lsquo;thanks for everything!&rsquo;<br />
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With travel and restaurants on hold for the moment, we wanted to help you find another way to spoil Mum. So we spoke to Andrew Tomlin, renowned Head Chef of the iconic Noosa beachfront restaurant, <a href="https://www.seasonrestaurant.com.au/">Season</a>.<br />
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Andrew has shared his mouthwatering recipe for Slow Roast Sovereign Lamb Shoulder with Herb and Walnut Crust that is a true Mother&rsquo;s Day treat!<br />
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This recipe doesn&rsquo;t have too many steps, you&rsquo;ll just need to allow time to prepare this feast. Read on for your roadmap to a very happy Mum.<br />
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<h2>
	Slow Roast Sovereign Lamb Shoulder with Herb &amp; Walnut Crust &amp; Tahini Dressing</h2>
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<h3>
	Slow Roast Lamb Shoulder Ingredients</h3>
1 lamb shoulder (Absolute Providores is a preferable sovereign brand)<br />
<h4>
	Marinade</h4>
2 Tbs fennel seeds ground<br />
1 Tbs coriander seeds ground<br />
1 Tbs cumin seeds ground<br />
4 cloves smoked garlic (from all Smoked Australia)<br />
1 Tbs chopped oregano<br />
1 Tbs chopped rosemary<br />
75 mls olive oil<br />
Salt and pepper<br />
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<h4>
	Tahini Sauce</h4>
120 grams natural yoghurt<br />
35 grams tahini<br />
&frac12; clove garlic crushed fine<br />
1/8 teaspoon of sumac<br />
Lemon juice to taste<br />
Mix together<br />
<h3>
</h3>
<h4>
	Herb Walnut Crust</h4>
1 cup of mixed mint and coriander,&nbsp;chopped<br />
&frac12; chopped walnuts<br />
1 tbs olive oil<br />
Mix together<br />
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<h3>
	Slow Roast Lamb Shoulder Method</h3>
<h4>
	Method Part One &ndash; Preparation</h4>
Blend all marinade ingredients together well to form a paste. Rub all over the top of the lamb<br />
Leave overnight<br />
<h3>
	Method Part Two &ndash; Cooking</h3>
Preheat oven to 180 degrees<br />
Place lamb on a roasting tray in the oven for 1 hour, or until well colored<br />
Reduce temp to 95 degrees<br />
Add a cup of water and cover with foil, then leave in oven for approximately 8 hours<br />
While the lamb is cooking, prepare the herb and walnut crust<br />
<h3>
	Method Part Three &ndash; Serving</h3>
When lamb is ready turn heat back upto 180 degrees for 10 minutes&nbsp;<br />
Serve your delicious lamb crust side up<br />
Spoon tahini mix over the lamb, then add the walnut herb mix<br />
Serve with any family favs &ndash; roast potatoes and orange fennel salad is highly recommended<br />
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If you&#39;d like to spoil Mum with this dish made by the Chef himself, talk to our team about booking your <a href="https://www.discoverqueensland.com.au/accommodation/sunshine-coast">Sunshine Coast accommodation</a> and make a booking at Season Restaurant in Noosa!<br />
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Our hot deals allow you to travel months in advance, so you can book her gift now, and she can enjoy her holiday later. Call us on 1300 788 553 or browse our <a href="https://www.discoverqueensland.com.au/hot-deals/">hot deals</a>.&nbsp;<br />
