Name: Roast lamb shoulder bowl
Prep time: 15 min
Cook time: 255 min
Ingredients: 1.6 kg lamb shoulder (bone-in, trimmed of excess fat); 2 tbsp olive oil; 3 cloves garlic (finely chopped); 1 tbsp fresh thyme (leaves); 2 tbsp capers (rinsed, roughly chopped); 1 lemon ( juice and zest); ⅔ cup beef stock ((180ml)); 1 red (Spanish) onion (large, cut into wedges); ½ cauliflower (large, cut into florets); 400 g kent pumpkin (cut into 5cm pieces); 2 beetroot (medium, peeled, cut into wedges); 1 bunch baby carrots (trimmed, scrubbed); 1 tsp fennel seeds; ⅔ tsp dried chilli flakes; 400 g chickpeas (rinsed, drained, dried on paper towel); 120 g baby spinach leaves; tzatziki (to serve); fresh mint (to serve)

Dinner, Lunch

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:
4 15

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Ingredients

1.6 kg lamb shoulder bone-in, trimmed of excess fat
2 tbsp olive oil
3 cloves garlic finely chopped
1 tbsp fresh thyme leaves
2 tbsp capers rinsed, roughly chopped
1 lemon juice and zest
⅔ cup beef stock (180ml)
1 red (Spanish) onion large, cut into wedges
½ cauliflower large, cut into florets
400 g kent pumpkin cut into 5cm pieces
2 beetroot medium, peeled, cut into wedges
1 bunch baby carrots trimmed, scrubbed
1 tsp fennel seeds
⅔ tsp dried chilli flakes
400 g chickpeas rinsed, drained, dried on paper towel
120 g baby spinach leaves
tzatziki to serve
fresh mint to serve

Method

Preheat the oven to 170°C (150° fan-forced). Line a large roasting tin and 2 large baking trays with baking paper.
Place lamb in centre of the roasting tin. Using a small, sharp knife make incisions over lamb. In a small bowl combine half the oil, garlic, thyme, capers,lemon zest and juice. Spoon marinade over lamb, rubbing well to coat, season and pour stock around the base of the meat.
Cook lamb, covered with foil, for 3 ½ hours. Remove foil and cook for a further 30minutes or until browned and meat is falling off the bone (adding a little more stock during cooking, if necessary). Remove from oven and rest for 15 minutes.
Increase oven heat to 200°C(180° fan-forced). Spread onion, cauliflower, pumpkin, beetroots and carrots onto remaining trays, drizzle with remaining oil, sprinkle with fennel seeds and half the chilli flakes, season and toss to coat. Cook vegetables for 25-30minutes, or until golden and tender.
Meanwhile, spray a large non-stick frying pan with olive oil. Heat over medium-high heat, add chickpeas and remaining chilli flakes and cook for 5-6minutes or until golden.
Serve lamb with roast vegetables, chickpeas and spinach. Drizzle with any lamb juices and serve with tzatziki and mint sprigs.

Notes

TIPS

Try swapping shoulder for leg of lamb for a tasty alternative.
Mix it up by adding brussels sprouts, turnips or parsnips to the vegetables.
Leftover lamb is delicious in tacos (serve with lettuce, tomato, grated cheese and taco sauce), with your favourite pasta and sauce or shredded into a minestrone soup.

Recipe supplied by Meat & Livestock Australia.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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Roast lamb shoulder bowl

Ingredients

Method

Notes

Nutritional information (per serve)

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