Roast Mushroom & Olive Lamb Shoulder

A classic combination of delicious flavors.

Ingredients

4 tbsp Pukara Estate Roast Mushroom and Olive Relish

1.5 kg lamb shoulder, boned

2 tbsp Pukara Estate Premium Extra Virgin Olive Oil

½ cup flat-leaf parsley, roughly chopped

30mL Pukara Estate Caramelised Balsamic Vinegar

Method

Preheat oven to 160°C.

Place the boned lamb shoulder fat side down. Evenly coat the lamb with the Roast Mushroom and Olive Relish. Roll the meat up and secure with kitchen string.

Place in a baking dish, drizzle with olive oil, and roast for 2 hours. Alternatively, barbecue on high for 30-40 minutes. Rest the meat for 20 minutes before serving.

Cut the string and slice the lamb into pieces. Arrange on a serving plate, sprinkle with chopped parsley, and drizzle with the caramelised balsamic.

Serve with crisp potatoes and steamed vegetables.