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Slow roast lamb shoulder stuffed with tapenade

High iron shoulder recipe

6 - 8

Serves

10 mins

Prep Time

3 hrs

Cook Time

Allyson Gofton

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

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1 Quality Mark lamb shoulder

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1/2 cup black olive tapenade

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1 garlic clove

crushed

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1 tsp chopped fresh rosemary

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12 black olives

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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