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Lamb Shoulder with Zesty Orzo Salad

Healthy High Iron Lamb Shoulder Recipe

6 - 8

Serves

10 mins

Prep Time

3 hrs

Cook Time

Kathy Paterson

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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High Protein

Ingredients

Lamb

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1.5kg Quality Mark lamb shoulder

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3 Tbsp sun dried tomato pesto

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1 Tbsp red wine vinegar

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1/2 cup water

Orzo salad

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1/4 cup olive oil

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juice and grated zest of 1 lemon

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2 cups orzo

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2 small yellow capsicums

cut into fine strips

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1 cucumber, lebanese, unpeeled, raw

sliced

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100g ricotta cheese

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1/4 cup mint leaves

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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)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2471 kJ (591 kcal)

Protein

46.2g

Total Fat

27.1g

Saturated Fat

7.9g

Carbs

38.2g

Sugars

5.2g

Sodium

231mg

Iron*

3.2mg

* Percentage of recommended daily intake (Aust/NZ)