Lamb

Cut lamb shoulder into 3cm pieces and place in a large saucepan with a dash of oil, ground cumin, paprika, cayenne pepper, bay leaves, lemon rind and vegetable stock. Place over a low heat and simmer, covered, until the lamb is tender, about an hour.

Pour in 2 cups water, tomatoes, lentils, onion and carrot and simmer for a further 30 minutes until all is tender.

To serve

Sprinkle with fresh coriander leaves and serve with warm crusty bread if you wish.

Slow cooker option

Preheat slow cooker for 20 minutes. Trim away excess fat from lamb and place in slow cooker with remaining ingredients, except coriander and slow cook on low for 6-8 hours.

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Method

Preheat the oven to 180°C.

In a food processor, process the olive tapenade, figs and rosemary to a coarse-textured paste. If the lamb is tied, remove the string and place skin-side down on a chopping board.

Arrange the bacon rashers on top of the lamb and spread over the processed fig mixture. Roll up and tie with the string to secure. Place on a roasting tray, brush with a little oil and season with salt and pepper.

Roast in the preheated oven for 1 hour. Arrange the kumara, onions, and capsicums around the lamb, turning them to coat in any residual fat on the roasting tray. Return to the oven for a further 45 minutes or until the lamb is cooked to your liking. Transfer the meat and vegetables to a serving platter.

Mix the ingredients for the Fig jus together, pour into the roasting tray and heat, stirring regularly on the heat, until thickened. Serve the lamb carved in thin slices, with the jus and vegetables, and garnish with olives and extra dried figs if wished.

This recipe is courtesy of Allyson Gofton’s cookbook, Good Food Made Simple, photography by Alan Gillard supplied by Beef and Lamb NZ.

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Method

To make the stuffing, place the prunes in a small saucepan with the port and orange juice, and bring to a gentle simmer. Leave to cool and the prunes will absorb most of the liquid. When cooled, chop the prunes coarsely, retaining any leftover liquid.

Heat the oil in a heavy frying pan, add the onion and cook over a gentle heat until softened. Add the breadcrumbs, prunes and leftover liquid, and the parsley. Mix together well, season with salt and pepper. Allow to cool.

Preheat the oven to 200°C. Open out the boned lamb and spread the stuffing over the inside surface. Roll up and tie neatly with string. Season the outside with a little more salt and pepper and place in a roasting pan. Cook for 45 minutes and then remove from the oven. You can check if the lamb is cooked by piercing through to the centre with a meat skewer. The juices should be very pale pink – if they are dark pink or red, the lamb will be very rare and may need a little longer in the oven.

After resting the meat in a warm place for 10 minutes, remove the string, cut the lamb into thick slices and serve one slice per person with fresh seasonal vegetables.

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Method

Preheat the oven to 160°C.

Lamb

Lay lamb flesh-side-up on a chopping board. Spread over the herbs and season with salt and freshly ground black pepper.

Drizzle over the olive oil. Tie with kitchen string to secure.

Place the lamb, skin-side-up in a non-metallic oven dish and pour over the wine or vinegar. Pour 1/2 cup water around the lamb. Cover dish with its lid or make a baking paper and foil lid. Place in the oven and cook the lamb for 2 1/2 – 3 hours, or until the meat is very tender. Remove lamb from the oven (see tips). Pour the juices into a heatproof jug and remove all the fat once it has settled to the top.

Late summer vegetables

Pour the oil into a wide heavy-based saucepan and place over medium heat. Add the eggplant and cook until soft and golden, then add the onion and cook for a further 5 minutes. Add the garlic, celery and capsicum and cook for 5 minutes.

Pour in the red wine vinegar and allow to bubble up.  Add a pinch of sugar and the tomatoes. Cook for a further 5 minutes before stirring in the olives, capers and parsley.  Season with salt and freshly ground black pepper.

To serve

Slice the lamb and place on a warmed platter with the vegetables. Drizzle over hot meat juices. Finish dish with extra sprigs of oregano or sweet marjoram.

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