ROAST LAMB SHOULDER WITH TAPENADE
SERVES 6 | 10 MINS PREP | 3 HRS COOK TIME
1 lamb shoulder roast
- 1/2 cup black olive tapenade
- 1 garlic clove, crushed
- 1 tsp chopped fresh rosemary
- 12 black olives
- 1/4 cup lightly toasted pine nuts
Preheat the oven to 160 °C.
Use a sharp cook’s knife to make 6-9 small but deep cuts in the lamb, through to the bone. Sit in a shallow-sided baking dish.
Mix the olive paste, garlic and rosemary together and spoon or press small spoonfuls into each cut, spreading the rest over the lamb. Cover loosely with foil.
Roast for 2½-3 hours or until the meat begins to fall from the bone, removing the foil in the last 30 minutes of cooking time.
Remove from the oven and allow to sit for 20 minutes, reserving the juices.
Carve the lamb into chunky pieces, place on a serving plate with your choice of salad and drizzle over the reserved juices. Sprinkle with olives and pine nuts.
Recipe and image thanks to recipes.co.nz