Slow roast lamb shoulder stuffed with tapenade
High iron shoulder recipe
6 - 8
Serves
10 mins
Prep Time
3 hrs
Cook Time
Recipe author
Allyson Gofton
Lamb is delicious when roasted and well rested. Served simply on a large platter, arranged with seasonal salad and dressed with the gathered juices and a touch of vinaigrette, lamb is irresistible.
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Ingredients
1 Quality Mark lamb shoulder
i
1/2 cup black olive tapenade
i
1 garlic clove
crushed
1 tsp chopped fresh rosemary
12 black olives
1/4 cup pine nuts
lightly toasted
Method
To Slow Roast Lamb
1
Preheat the oven to 160 °C.
2
Use a sharp cook’s knife to make 6-9 small but deep cuts in the lamb, through to the bone.
3
Sit in a shallow-sided baking dish.
4
Mix the olive paste, garlic and rosemary together and spoon or press small spoonfuls into each cut, spreading the rest over the lamb.
5
Cover loosely with foil.
6
Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time.
7
Remove from the oven and allow to sit for 20 minutes, reserving the juices.
8
Carve the lamb into chunky pieces, place on a serving plate with your own choice of salad ingredients and drizzle over the reserved juices. Sprinkle with olives and pine nuts.
Nutrition Information per Serving (215g)
This nutrition analysis is based on 8 serves and doesn't include the salad to serve.
Energy
1438kJ (344 kcal)
Protein
39.5g
Total Fat
19.7g
Saturated Fat
5.1g
Carbs
1.7g
Dietary Fibre
0.7g
Sodium
413mg
Iron
4.2mg
Zinc
7.6mg
Vitamin B12
3.6µg
