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Fig tapenade-stuffed roast shoulder of lamb

Mediterranean style lamb recipe

6 - 8

Serves

20 mins

Prep Time

1 hr 15 mins

Cook Time

Allyson Gofton

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

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1.5-2kg boneless lamb shoulder

bone out, well trimmed

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1/2 cup black olive tapenade

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125g dried figs

i

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1 Tbsp fresh rosemary

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3-4 slices of bacon

rind removed

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2 golden kumaras

peeled and halved

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1-2 red onion

quartered

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1-2 red capsicum

seeds removed and quartered

Fig jus

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2 Tbsp cornflour

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1/2 cup dried figs

chopped

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2 cups beef stock

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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