Lamb Shoulder with Zesty Orzo Salad
Healthy High Iron Lamb Shoulder Recipe
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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1.5kg Quality Mark lamb shoulder
3 tbsp sun dried tomato pesto
1 tbsp red wine vinegar
1/2 cup water
1/4 cup olive oil
1, juice from one lemon lemon juice
1, zest from one lemon lemon zest
2 cups dried Orzo
2, small, cut into fine strips yellow capsicum
1, sliced cucumber, lebanese, unpeeled, raw
100g ricotta cheese
1/4 cup, torn fresh mint
To Make Lamb
To Make Orzo Salad
Preheat the oven to 170°C
Lay out the lamb shoulder, flesh-side up, and spread the sundried tomato pesto over the meat.
If using a standard lamb shoulder spread pesto over the top. Season.
Using kitchen string, tie the lamb to hold its shape.
Place in a non-metallic roasting dish and pour over the vinegar and water.
Cover with foil and place in the oven.
Cook the lamb for 3 hours or until meltingly tender.
Remove the lamb from the oven and remove foil.
Turn the oven to grill.
Skim away fat from the top of the meat juices in the dish.
Return the lamb shoulder to the oven and grill for 5 minutes until the meat is well browned.
Nutrition Information per Serving (515g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)