Ingredients
1.5kg lamb shoulder
3 Tbsp sun dried tomato pesto
1 Tbsp red wine vinegar
½ cup water
Orzo salad
¼ cup olive oil
Juice and grated zest of 1 lemon
2 cups orzo
2 small yellow capsicums cut into fine strips
1 lebanese cucumber – unpeeled, sliced
100g ricotta cheese
¼ cup torn mint leaves
Method
- Preheat the oven to 170°C
- Lay out the lamb shoulder, flesh-side up, and spread the sundried tomato pesto over the meat.
- Turn the lamb and 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.
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Serve hot lamb with the meat juices, the orzo salad and grilled flatbread.
Reproduced from Beef and Lamb New Zealand with permission.