Slow Roasted Shoulder of Lamb with Warm Tomato and Black Olive Salad

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.