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Lamb Shoulder with Zesty Orzo Salad

Healthy High Iron Lamb Shoulder Recipe

6

Serves

10 mins

Prep Time

3 hrs

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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High Iron

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Lamb,

Casserole/Slow,

Special Occasion & Entertaining,

Dinner,

National Lamb Day,

Ingredients

Lamb

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1.5kg Quality Mark lamb shoulder

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3 tbsp sun dried tomato pesto

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1 tbsp red wine vinegar

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1/2 cup water

Orzo salad

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1/4 cup olive oil

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juice and grated zest of 1 lemon

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2 cups orzo

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2 small yellow capsicum

cut into fine strips

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1 cucumber, lebanese, unpeeled, raw

sliced

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100g ricotta cheese

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1/4 cup fresh mint leaves

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Method

To Make Lamb

To Make Orzo Salad

To Serve

1

Preheat the oven to 170°C

2

Lay out the lamb shoulder, flesh-side up, and spread the sundried tomato pesto over the meat.

3

Turn the lamb and spread pesto over the top. Season.

4

Using kitchen string, tie the lamb to hold its shape.

5

Place in a non-metallic roasting dish and pour over the vinegar and water.

6

Cover with foil and place in the oven.

7

Cook the lamb for 3 hours or until meltingly tender.

8

Remove the lamb from the oven and remove foil.

9

Turn the oven to grill.

10

Skim away fat from the top of the meat juices in the dish.

11

Return the lamb shoulder to the oven and grill for 5 minutes until the meat is well browned.

More info

Nutrition Information per Serving (515g)

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

More info

Energy

2407 (575)kJ

Protein

59.1g

Total Fat

29.2g

Saturated Fat

8.4g

Carbs

16.2g

Sugars

2g

Sodium

218mg

Iron*

4.6mg

* Percentage of recommended daily intake (Aust/NZ)

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