Lamb Shoulder with Zesty Orzo Salad
Healthy High Iron Lamb Shoulder Recipe
6
Serves
10 mins
Prep Time
3 hrs
Cook Time
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
Lamb,
Casserole/Slow,
Special Occasion & Entertaining,
Dinner,
National Lamb Day,
Ingredients
Lamb
1.5kg Quality Mark lamb shoulder
3 tbsp sun dried tomato pesto
1 tbsp red wine vinegar
1/2 cup water
Orzo salad
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
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
If using a standard lamb shoulder 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.
Nutrition Information per Serving (515g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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