Lamb Shoulder with Zesty Orzo Salad
larger imageMove mouse over the image to magnify

Lamb Shoulder with Zesty Orzo Salad

( rating - rate this recipe)
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.
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 3 hours  Cook: 3 hours
Serves 6 Serves 6
Good source of iron Good source of iron
Low Sodium Low Sodium
Comment print



  • 1.5kg semi-boned lamb shoulder
  • 3 tablespoons store-bought sundried tomato pesto
  • 1 tablespoon red wine vinegar
  • 1/2 cup water

Orzo salad

  • 1/4 cup olive oil
  • finely grated zest and juice 
  • of 1 lemon
  • 2 cups orzo
  • 2 small yellow capsicum, deseeded and cut into 
  • fine strips
  • 1 Lebanese cucumber, sliced
  • 100g good quality ricotta, crumbled
  • 1/4 cup mint leaves, torn

To serve

  • flatbread


Preheat the oven to 170°C. 


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.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

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.   

You may also like these recipes...

Mexican-Style Mince
Serves: 4
Prep: 20 mins
Cook: 50 mins
Suitable Cuts: Beef or Lamb Mince
Osso Buco with Milanese Risotto By Beef + Lamb Ambassador Chef, Jack Crosti
Serves: 4-6
Suitable Cuts: Veal Osso Buco, Beef Shin
Massaman Beef Curry
Serves: 4
Prep: 20 mins
Cook: 2 hours 30 mins
Suitable Cuts: Chuck steak, Cross-cut blade, Shin of beef (gravy beef)
Kumara Stuffed with Sautéed Kale and Parmesan
Serves: 6
Prep: 10 mins
Cook: 30 mins




PO BOX 33 648
facebook twitterpinterestinstagram