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)
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
