Fig Tapenade-Stuffed Roast Shoulder of Lamb
Mediterranean Style Lamb Recipe
6 - 8
1 hrs 15 mins
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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1.5-2kg, bone out, well trimmed lamb shoulder
1/2 cup black olive tapenade
125g, plump dried fig
1 tbsp fresh rosemary
3-4 rashers, rind removed bacon rashers
2, peeled and halved golden kumaras
1-2, quartered red onions
1-2, deseeded and quartered red capsicum
2 tbsp flour, corn
1/2 cup, chopped fig
2 cup beef stock
1/4 cup port
To Roast Lamb
Preheat the oven to 180°C.
In a food processor, process the olive tapenade, figs and rosemary to a coarse-textured paste.
If the lamb is tied, remove the string and place skin-side down on a chopping board.
Arrange the bacon rashers on top of the lamb and spread over the processed fig mixture.
Roll up and tie with the string to secure.
Place on a roasting tray, brush with a little oil and season with salt and pepper.
Nutrition Information per Serving (371g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)