Fig tapenade-stuffed roast shoulder of lamb
Mediterranean style lamb recipe
6 - 8
Serves
20 mins
Prep Time
1 hr 15 mins
Cook Time
Recipe author
Allyson Gofton
While a shoulder of lamb is not a culinary cut of great looks, when roasted on the bone or boned and rolled it is a favourite due to its sensational flavour and melt-in-the-mouth tenderness. Figs and olives are natural partners for lamb, all three are often used together in many Mediterranean cuisines.
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Ingredients
Lamb
1.5-2kg boneless lamb shoulder
bone out, well trimmed
1/2 cup black olive tapenade
125g dried figs
i
1 Tbsp fresh rosemary
3-4 slices of bacon
rind removed
2 golden kumaras
peeled and halved
1-2 red onion
quartered
1-2 red capsicum
seeds removed and quartered
Fig jus
2 Tbsp cornflour
1/2 cup dried figs
chopped
2 cups beef stock
1/4 cup port
Method
To Marinade
To Roast Lamb
To Serve
1
Preheat the oven to 180°C.
2
In a food processor, process the olive tapenade, figs and rosemary to a coarse-textured paste.
3
If the lamb is tied, remove the string and place skin-side down on a chopping board.
4
Arrange the bacon rashers on top of the lamb and spread over the processed fig mixture.
5
Roll up and tie with the string to secure.
6
Place on a roasting tray, brush with a little oil and season with salt and pepper.
Nutrition Information per Serving (371g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1936kJ (462 kcal)
Protein
42.9g
Total Fat
21g
Saturated Fat
7.5g
Carbs
23.1g
Dietary Fibre
g
Sodium
441mg
Iron
3.5mg
Zinc
9.6mg
Vitamin B12
3.4µg
