Fig Tapenade-Stuffed Roast Shoulder of Lamb
Mediterranean Style Lamb Recipe
6 - 8
1 hr 15 mins
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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1.5-2kg lamb shoulder
bone out, well trimmed
1/2 cup black olive tapenade
125g dried figs
1 Tbsp fresh rosemary
3-4 slices of bacon
2 golden kumaras
peeled and halved
1-2 red onions
1-2 red capsicums
seeds removed and quartered
2 Tbsp cornflour
1/2 cup dried figs
2 cups beef stock
1/4 cup port
To Roast Lamb
Preheat the oven to 180°C.
In a food processor, process the olive tapenade, figs and rosemary to a coarse-textured paste.
If the lamb is tied, remove the string and place skin-side down on a chopping board.
Arrange the bacon rashers on top of the lamb and spread over the processed fig mixture.
Roll up and tie with the string to secure.
Place on a roasting tray, brush with a little oil and season with salt and pepper.
Nutrition Information per Serving (371g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1936 kJ (462 kcal)
* Percentage of recommended daily intake (Aust/NZ)