Fig tapenade-stuffed roast shoulder of lamb

Mediterranean style lamb recipe

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Serves

6 - 8

Prep Time

20 mins

Cook Time

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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Allyson Gofton
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Ingredients

Lamb
  • 1.5-2kg boneless lamb shoulder

    bone out, well trimmed
  • 1/2 cup black olive tapenade

  • 125g dried figsi

  • 1 Tbsp fresh rosemary

  • 3-4 slices of bacon

    rind removed
  • 2 golden kumara

    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
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.

To Roast Lamb
1

Roast in the preheated oven for 1 hour.

2

Arrange the kumara, onions, and capsicums around the lamb, turning them to coat in any residual fat on the roasting tray.

3

Return to the oven for a further 45 minutes or until the lamb is cooked to your liking.

4

Transfer the meat and vegetables to a serving platter.

To Serve
1

Mix the ingredients for the Fig jus together, pour into the roasting tray and heat, stirring regularly on the heat, until thickened.

2

Serve the lamb carved in thin slices, with the jus and vegetables, and garnish with olives and extra dried figs if wished.

Nutrition Information per Serving (371g)

Energy
1936kJ (462 kcal)
Protein
42.9g
Total Fat
21g
Saturated Fat
7.5g
Carbohydrate
23.1g
Sodium
441mg
Iron
3.5mg
Zinc
9.6mg
Vitamin B12
3.4µg