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Lamb Shoulder with Zesty Orzo Salad

zesty lamb shoulder recipe

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.

beef lambReproduced from Beef and Lamb New Zealand with permission.