Lamb shoulder with zesty orzo salad
High iron lamb shoulder for summer
Serves
6 - 8
Prep Time
10 mins
Cook Time
3 hrs
This recipe is perfect for a special occasion. It uses a semi-boned lamb shoulder which you can ask your butcher for, or you can use a standard lamb shoulder which will give the same delicious result.
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ShareIngredients
1.5kg Quality Mark lamb shoulder
3 Tbsp sun dried tomato pesto
1 Tbsp red wine vinegar
1/2 cup water
1/4 cup olive oil
juice and grated zest of 1 lemon
2 cups orzo
2 small yellow capsicums
cut into fine strips1 cucumber, lebanese, unpeeled, raw
sliced100g ricotta cheese
1/4 cup mint leaves
torn
Method
Preheat the oven to 170°C
Lay out the lamb shoulder, flesh-side up, and spread the sundried tomato pesto over the meat.
Turn the lamb and spread pesto over the top. Season.
Using kitchen string, tie the lamb to hold its shape.
Place in a non-metallic roasting dish and pour over the vinegar and water.
Cover with foil and place in the oven.
Cook the lamb for 3 hours or until meltingly tender.
Remove the lamb from the oven and remove foil.
Turn the oven to grill.
Skim away fat from the top of the meat juices in the dish.
Return the lamb shoulder to the oven and grill for 5 minutes until the meat is well browned.
Combine the oil, lemon zest and juice in a large bowl and season.
Cook the orzo in a large saucepan of boiling water until al dente, about 10 minutes.
Drain in a fine colander.
Add to the dressing, mix well and allow to cool.
Mix in the capsicum, cucumber, ricotta and mint.
Serve hot lamb with the meat juices, the orzo salad and grilled flatbread.
Nutrition Information per Serving (359g)
This nutrition analysis is based on 8 serves and is for the lamb and orzo salad only.
