Slow Roasted Shoulder Of Lamb With Warm Tomato And Olive Salad
- 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.
- Preheat oven to 150c
- Place the lamb skin side down on to the bench and season.
- Spread the pesto over the flesh side and fold over like a book.
- Tie with kitchen string to make a neat parcel.
- Rub the skin with a little olive oil and season.
- Heat an ovenproof cast iron casserole with the olive oil and brown the lamb on all sides.
- Tuck in the rosemary and pour in the wine.
- Cover tightly and roast for two hours.
- Uncover and roast for a further 20-30 mins basting occasionally until lamb is very tender.
- Add more wine if the casserole starts to dry out.
- Transfer the lamb to a plate, cover loosely and rest for 10 mins.
- Strain the pan juices into a small saucepan and set aside until ready to serve.
- Salad:
- Place all the ingredients except the basil in a saucepan and gently warm through, to infuse the flavours
- Season and stir in the basil just before serving.
- To Serve:
- Skim the fat off the pan juices and reheat.
- Thinly slice the lamb.
- Place the beans on serving plates, and top with the lamb.
- Spoon over the pan juices and then top with the warm tomato mixture.
- Serve immediately.
kg, pesto, salt, stalks rosemary, water, salad, olive oil, balsamic vinegar, tomato, black olives, i, black olives, clove garlic, handful basil, salt
Taken from www.epicurious.com/recipes/member/views/slow-roasted-shoulder-of-lamb-with-warm-tomato-and-olive-salad-51237991 (may not work)