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Fig Tapenade-Stuffed Roast Shoulder of Lamb

Mediterranean Style Lamb Recipe

6 - 8

Serves

20 mins

Prep Time

1 hrs 15 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

While a shoulder of lamb is not a culinary cut of great looks, when roasted on the bone or boned and rolled it is a favourite due to its sensational flavour and melt-in-the-mouth tenderness. Figs and olives are natural partners for lamb, all three are often used together in many Mediterranean cuisines.

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High Iron

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Lamb,

Dinner,

Freezer-Friendly,

Ingredients

Lamb

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1.5-2kg, bone out, well trimmed lamb shoulder

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1/2 cup black olive tapenade

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125g, plump dried fig

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1 tbsp fresh rosemary

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3-4 rashers, rind removed bacon rashers

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2, peeled and halved golden kumaras

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1-2, quartered red onions

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1-2, deseeded and quartered red capsicum

Fig jus

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2 tbsp flour, corn

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1/2 cup, chopped fig

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2 cup beef stock

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1/4 cup port

Method

To Marinade

To Roast Lamb

To Serve

1

Preheat the oven to 180°C.

2

In a food processor, process the olive tapenade, figs and rosemary to a coarse-textured paste.

3

If the lamb is tied, remove the string and place skin-side down on a chopping board.

4

Arrange the bacon rashers on top of the lamb and spread over the processed fig mixture.

5

Roll up and tie with the string to secure.

6

Place on a roasting tray, brush with a little oil and season with salt and pepper.

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Nutrition Information per Serving (371g)

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

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Energy

1936 (462)kJ

Protein

42.9g

Total Fat

21g

Saturated Fat

7.5g

Carbs

23.1g

Sugars

15g

Sodium

441mg

Iron*

3.5mg

* Percentage of recommended daily intake (Aust/NZ)

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