Slow Roasted Shoulder Of Lamb With Warm Tomato And

Name: Slow Roasted Shoulder Of Lamb With Warm Tomato And Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Kg boned shoulder of lamb (weight without bone); 2-3 tablespoons roasted red capsicum pesto.; Sea salt and freshly ground pepper; 3-4 stalks rosemary; 1 cup water; Salad:; 2 tablespoons olive oil.; 1 tablespoon balsamic vinegar; 1 medium vine tomato, halved and seeds removed and thinly sliced.; 1/2 cup small black olives; I roasted red capsicum peeled seeded and thinly sliced.; 1/2 cup small black olives; 1 clove garlic, crushed; Small handful basil.; Sea salt and freshly ground black pepper.; To serve:; Cooked green beans.

Servings: persons

1 Kg boned shoulder of lamb (weight without bone)
2-3 tablespoons roasted red capsicum pesto.
Sea salt and freshly ground pepper
3-4 stalks rosemary
1 cup water
Salad:
2 tablespoons olive oil.
1 tablespoon balsamic vinegar
1 medium vine tomato, halved and seeds removed and thinly sliced.
1/2 cup small black olives
I roasted red capsicum peeled seeded and thinly sliced.
1/2 cup small black olives
1 clove garlic, crushed
Small handful basil.
Sea salt and freshly ground black pepper.
To serve:
Cooked green beans.

1
Preheat oven to 150c
2
Place the lamb skin side down on to the bench and season.
3
Spread the pesto over the flesh side and fold over like a book.
4
Tie with kitchen string to make a neat parcel.
5
Rub the skin with a little olive oil and season.
6
Heat an ovenproof cast iron casserole with the olive oil and brown the lamb on all sides.
7
Tuck in the rosemary and pour in the wine.
8
Cover tightly and roast for two hours.
9
Uncover and roast for a further 20-30 mins basting occasionally until lamb is very tender.
10
Add more wine if the casserole starts to dry out.
11
Transfer the lamb to a plate, cover loosely and rest for 10 mins.
12
Strain the pan juices into a small saucepan and set aside until ready to serve.
13
Salad:
14
Place all the ingredients except the basil in a saucepan and gently warm through, to infuse the flavours
15
Season and stir in the basil just before serving.
16
To Serve:
17
Skim the fat off the pan juices and reheat.
18
Thinly slice the lamb.
19
Place the beans on serving plates, and top with the lamb.
20
Spoon over the pan juices and then top with the warm tomato mixture.
21
Serve immediately.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Kg boned shoulder of lamb (weight without bone), 2-3 tablespoons roasted red capsicum pesto., Sea salt and freshly ground pepper, 3-4 stalks rosemary, and more.

Yes, Slow Roasted Shoulder Of Lamb With Warm Tomato And Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Slow Roasted Shoulder Of Lamb With Warm Tomato And Olive Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions