29 Mar Shoulder of Lamb with sun-dried tomato pesto mash

Posted at 14:05h in Beer, Lamb, Mains, Recipes, Vegetables, Whiskey by
Shoulder of Lamb with sun-dried tomato pesto mash
Shoulder of Lamb with sun-dried tomato pesto mash
Print Recipe
I love the ease of this recipe and the no fuss approach to this Mediterranean style of cooking. The lamb can be prepared and popped into the oven while you quickly whip up some tasty mash. This recipe is perfect for Easter weekend entertaining as it won’t keep you in the kitchen all day and you can feed quite a few guests.
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
2 and 1/2 hours
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
2 and 1/2 hours
Shoulder of Lamb with sun-dried tomato pesto mash
Shoulder of Lamb with sun-dried tomato pesto mash
Print Recipe
I love the ease of this recipe and the no fuss approach to this Mediterranean style of cooking. The lamb can be prepared and popped into the oven while you quickly whip up some tasty mash. This recipe is perfect for Easter weekend entertaining as it won’t keep you in the kitchen all day and you can feed quite a few guests.
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
2 and 1/2 hours
Servings Prep Time
4 - 6 people 30 minutes
Cook Time
2 and 1/2 hours
Ingredients
Deboned lamb shoulder
  • 1 deboned lamb shoulder of about 1.2 kg
  • 2 tablespoons olive oil
  • 80 g green olives pitted
  • 5 cloves garlic crushed
  • 5 sprigs rosemary
  • 5 sprigs thyme
  • 1 liter Nomu lamb stock prepared
  • 3 Onions chopped
Sun-dried tomato mash
  • 6 to 8 medium potatoes peeled and cubed
  • 50 g Butter
  • 75 ml cream
  • 50 ml tomato pesto sun-dried
  • salt and pepper
Instructions
Method
  1. Slice the lamb down the middle lengthways keeping the back intact and fold open.
  2. Rub with the olive oil and dress with the olives, garlic, rosemary and thyme and fold the top back over to keep the stuffing intact.
  3. Place in a roasting dish and cover with the Nomu lamb stock and place the onions around the meat. Cover with lid or foil and roast for two and half to three hours until soft and tender.
  4. Remove from the oven and let it cool. Strain off the cooking liquid and reduce till a thick lamb sauce forms.
  5. Gently pull the lamb apart and wet with the reduced sauce.
Sun-dried tomato mash
  1. Cook potatoes in boiling salted water until soft.
  2. Mash with the butter, cream, pesto and season with salt and pepper.
  3. Serve with roasted baby marrows and vine tomatoes with the lamb.