Slow Roast Lamb Shoulder Stuffed With Tapenade
High Iron Lamb Shoulder Recipe
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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1 Quality Mark lamb shoulder
1/2 cup black olive tapenade
1 garlic clove
1 tsp chopped fresh rosemary
12 black olives
1/4 cup pine nuts
To Slow Roast Lamb
Preheat the oven to 160 °C.
Use a sharp cook’s knife to make 6-9 small but deep cuts in the lamb, through to the bone.
Sit in a shallow-sided baking dish.
Mix the olive paste, garlic and rosemary together and spoon or press small spoonfuls into each cut, spreading the rest over the lamb.
Cover loosely with foil.
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.
Remove from the oven and allow to sit for 20 minutes, reserving the juices.
Carve the lamb into chunky pieces, place on a serving plate with your own choice of salad ingredients and drizzle over the reserved juices. Sprinkle with olives and pine nuts.
Nutrition Information per Serving (132g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)