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Slow Roast Lamb Shoulder Stuffed With Tapenade

High Iron Lamb Shoulder Recipe

6

Serves

10 mins

Prep Time

3 hrs

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Lamb is delicious when roasted and well rested. Served simply on a large platter, arranged with seasonal salad and dressed with the gathered juices and a touch of vinaigrette, lamb is irresistible.

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High Iron

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Lamb,

Casserole/Slow,

Roasts,

Dinner,

Ingredients

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1 Quality Mark lamb shoulder

i

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2 tbsp black olives

Or tapenade.

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1 tsp minced garlic clove

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1 tsp finely chopped fresh rosemary

Method

To Slow Roast Lamb

To Make Tapenade

1

Preheat the oven to 160 °C.

2

Use a sharp cook’s knife to make 6-9 small but deep cuts in the lamb, through to the bone.

3

Sit in a shallow-sided baking dish.

4

Mix the olive paste, garlic and rosemary together and spoon or press small spoonfuls into each cut, spreading the rest over the lamb.

5

Cover loosely with foil.

6

Roast in the preheated oven for 2½-3 hours (or until the meat begins to fall from the bone), removing the foil in the last 30 minutes of cooking time.

7

Remove from the oven and allow to sit for 20 minutes, reserving the juices.

8

Carve the lamb into chunky pieces, place on a serving plate with your own choice of salad ingredients and drizzle over the reserved juices.

More info

Nutrition Information per Serving (132g)

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

More info

Energy

836 (199)kJ

Protein

27.8g

Total Fat

9.8g

Saturated Fat

3.9g

Carbs

0.3g

Sugars

0.1g

Sodium

115mg

Iron*

1.6mg

* Percentage of recommended daily intake (Aust/NZ)

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