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  • Serves:6-8
  • Prep Time:45 mins
  • Cook Time:5 hrs

Slow Roasted Lamb with Herb & Fennel Salad

+1 Edgell Beetroot

Don’t be overwhelmed by the time it takes to produce this culinary masterpiece, it’s actually a very straightforward recipe! Prepare the salad (adding our delicious baby beets) while the lamb is roasting then sit back and relax until it’s done. Save this succulent dish for a Sunday dinner when the whole family’s together.


Original recipe by Phoodie | 23.2.16


Ingredients

+1 1 CAN (425g) EDGELL BABY BEETS

  • Lamb shoulder:
  • 2-3kg lamb shoulder on bone (2kg off the bone)
  • 2 x 700g jars Leggo’s Passata
  • 1 tablespoon olive oil
  • 1 tablespoon dried oregano
  • Salt & pepper, to taste
  • Pasta to serve 6-8 – penne or spirals is best
  • -
  • Salad:
  • 3 small fennel
  • 1 bunch mint
  • 1 bunch parsley
  • 1 bunch dill
  • 150g goats cheese
  • 1 bunch radish
  • 1 red onion
  • ½ cup pine nuts, toasted
  • -
  • Dressing:
  • Juice of 3 lemons
  • ½ cup olive oil
  • 1 clove garlic, minced
  • Seasoning to taste

Method

Preheat oven to 170°C.

Pour passata into a baking dish.

Place lamb, fat side up, in the dish and rub with oil, oregano, salt and pepper to taste.

Place the dish in the oven and cook for 10 minutes uncovered, then take out and cover completely (either with a lid, if your dish has one, or with a sheet of baking paper topped with a sheet of aluminium foil).

Cook for up to 4 hours, adding about 2 cups of water at a time, at approximately the 1½ hour mark and the 3 hour mark.

Add the pasta to the passata/water sauce after 4 hours, recover pan and bake for a further 30-45 minutes. Make sure that the pasta is completely covered by the sauce when cooking.

Meanwhile, finely slice fennel, red onion, radish, and finely chop all herbs. Place all in a mixing bowl.

CUT DRAINED EDGELL BABY BEETS IN QUARTERS AND ADD TO MIXING BOWL .

In a jar or a small bowl combine all dressing ingredients with a whisk. Pour dressing over salad just before serving and mix gently.

Transfer to presentation bowl and top salad with roughly chopped goats cheese and pine nuts. Mix well before serving.

Discard bones and excess fat from meat, gently pull meat apart and stir through sauce and pasta. Serve accompanied with salad.

Tips

Swirl water in passata jars before adding to sauce during cooking to ensure all contents of jar are added.

Substitute lemon for orange in the salad.

Healthy Tip: To make this recipe more nutritious, choose wholemeal pasta rather than regular.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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