Name: Slow-roasted lamb shoulder with minted pea pesto
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Slow-roasted lamb shoulder; 1 lamb shoulder roast, semi-boned; 2 tablespoon olive oil; 1 teaspoon sumac; 4 clove garlic; 2 sprigs rosemary; Minted pea pesto; 1/2 cup toasted pine nuts; 1 clove garlic, chopped; 1 handful fresh mint; 1 cup frozen minted peas; 1/4 cup warm water; 1/4 cup olive oil; sea salt and cracked pepper

Slow-roasted lamb shoulder with minted pea pesto

Transform the classic Kiwi lamb roast into barbecue fare with this slow-roast recipe. Lamb shoulder is paired with a homemade minted pea pesto and served with seasonal veges. A must-try this summer

Serves 6

Prep

20M

Cook

Total

1H 20M

Recipes and styling by : Jo Wilcox.

Photography by : Melanie Jenkins.

This recipe first appeared in Food magazine.

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Ingredients

Slow-roasted lamb shoulder

1 lamb shoulder roast, semi-boned

2 tablespoon olive oil

1 teaspoon sumac

4 clove garlic

2 sprigs rosemary

Minted pea pesto

1/2 cup toasted pine nuts

1 clove garlic, chopped

1 handful fresh mint

1 cup frozen minted peas

1/4 cup warm water

1/4 cup olive oil

sea salt and cracked pepper

Method

Slow-roasted lamb shoulder

1.Preheat barbecue to medium-low. Rub lamb with olive oil and sumac. Make several cuts in the lamb flesh and stud with garlic and rosemary.

2.Place on the middle of the barbecue and turn the centre burner off. Cook with hood down (see recipe tip below) for around 1 hour or until tender and loosening off the bone. Wrap in foil and rest for 10 minutes.

3.Make the minted pea pesto (see below). Slice lamb.

4.Serve the carved lamb with the pesto and seasonal vegetables.

Minted pea pesto

5.Blend pine nuts and garlic with a stick blender or food processor until finely chopped. Add mint and whiz to finely chop. Add peas, water and oil; continue blending until smooth and spoonable. Season to taste.

The minted pea pesto makes a great snacking dip – try it with slices of carrot, cucumber and capsicum or with pita crisps. – If your barbecue doesn’t have a hood, you can improvise by using a large terracotta pot as a cover. You could also use a foil tray or a heavy baking dish to create an oven effect. – PER SERVE Energy 714kcal, 2991kj • Protein 67g • Total Fat 47.8g • Saturated Fat 12g • Carbohydrate 3.2g • Fibre 2.7g • Sodium 565mg

Note

Women's Weekly Food

Ingredients

Method

Slow-roasted lamb shoulder

Minted pea pesto

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