Lamb shoulder with zesty orzo salad
High iron lamb shoulder for summer
6 - 8
Serves
10 mins
Prep Time
3 hrs
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Lamb
1.5kg Quality Mark lamb shoulder
3 Tbsp sun dried tomato pesto
1 Tbsp red wine vinegar
1/2 cup water
Orzo salad
1/4 cup olive oil
juice and grated zest of 1 lemon
2 cups orzo
2 small yellow capsicums
cut into fine strips
1 cucumber, lebanese, unpeeled, raw
sliced
100g ricotta cheese
1/4 cup mint leaves
torn
Method
To Make Lamb
To Make Orzo Salad
To Serve
1
Preheat the oven to 170°C
2
Lay out the lamb shoulder, flesh-side up, and spread the sundried tomato pesto over the meat.
3
Turn the lamb and spread pesto over the top. Season.
4
Using kitchen string, tie the lamb to hold its shape.
5
Place in a non-metallic roasting dish and pour over the vinegar and water.
6
Cover with foil and place in the oven.
7
Cook the lamb for 3 hours or until meltingly tender.
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8
Remove the lamb from the oven and remove foil.
9
Turn the oven to grill.
10
Skim away fat from the top of the meat juices in the dish.
11
Return the lamb shoulder to the oven and grill for 5 minutes until the meat is well browned.
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Nutrition Information per Serving (359g)
This nutrition analysis is based on 8 serves and is for the lamb and orzo salad only.
Energy
2471kJ (591 kcal)
Protein
46.2g
Total Fat
27.1g
Saturated Fat
7.9g
Carbs
38.2g
Dietary Fibre
4.0g
Sodium
231mg
Iron
3.2mg
Zinc
7.9mg
Vitamin B12
3.3µg
