I love the ease of this recipe and the no-fuss approach to this Mediterranean style of cooking. The shoulder of 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.

Recipe courtesy of MYNHARDT

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Shoulder of lamb with sun-dried tomato pesto mash
Shoulder of lamb with sun-dried tomato pesto mash
Course Main Dish
Prep Time 30 minutes
Cook Time 2.5 hours
Servings
people
Course Main Dish
Prep Time 30 minutes
Cook Time 2.5 hours
Servings
people
Shoulder of lamb with sun-dried tomato pesto mash
Instructions
  1. Slice the lamb down the middle lengthways keeping the back intact and fold open.
  2. Slice the lamb down the middle lengthways keeping the back intact and fold open.
  3. 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.
  4. 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.
  5. Remove from the oven and let it cool. Strain off the cooking liquid and reduce till a thick lamb sauce forms.
  6. 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. Cook potatoes in boiling salted water until soft.
  3. Mash with the butter, cream, pesto and season with salt and pepper.
  4. Serve with roasted baby marrows and vine tomatoes with the lamb.