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Lamb Shoulder with Zesty Orzo Salad
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.
Prep: 10 mins
Cook: 3 hours
Serves 6
Excellent source of iron
Low Sodium
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IngredientsLamb
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Method |
Nutrition Information Per Serving
Serving size: 515g| Energy kJ (kcal) | 2407 (575) |
| Protein (g) | 59.1 |
| Fat (g) | 29.2 |
| Saturated (g) | 8.4 |
| Carbohydrate (g) | 16.2 |
| Sugars (g) | 2.0 |
| Sodium (mg) | 218 |
| Iron (mg) | 4.6 |
| Zinc (mg) | 10.6 |
| Vitamin B12 (ug) | 6.0 |
| Vitamin D (ug) | Trace |
| Selenium (ug) | 10.1 |
- The meat makes great leftovers.
- Your body absorbs iron most efficiently when you eat iron-rich foods throughout the day. Leftovers are a great way to top up iron stores.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Lamb
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.
Orzo salad
Combine the oil, lemon zest and juice in a large bowl and season.Cook the orzo in a large saucepan of boiling water until al dente, about 10 minutes. Drain in a fine colander. Add to the dressing, mix well and allow to cool. Mix in the capsicum, cucumber, ricotta and mint.
To serve
Serve hot lamb with the meat juices, the orzo salad and grilled flatbread.