INGREDIENTS
1 kilogram 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 white wine or water
Salad
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 medium vine tomato, halved and seeds removed, thinly sliced
1 roasted red capsicum, peeled, seeded and thinly sliced
½ cup small black olives, pitted
1 clove garlic, crushed
small handful basil
sea salt and freshly ground pepper
To serve
cooked green beans
METHOD
Preheat the oven to 150˚C.
Place the lamb skin side down on 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 sauté pan with olive oil and brown the lamb on all sides. Tuck in the rosemary and pour in the wine. Cover tightly and roast for 2 hours. Uncover and roast for a further 20-30 minutes, basting occasionally until the lamb is very tender, adding a little more wine if the pan starts to dry out. Transfer the lamb to a plate, cover loosely and rest for 10 minutes. 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 then top with the warm tomato mixture. Serve immediately.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.