Name: Slow Cooked Lamb Shoulder with Pistachio
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 8
Ingredients: 1 cup pistachio nuts - shelled; pinch salt (generous); 1 teaspoon rice malt syrup; 1 tablespoon dried rosemary; 1 zest lemon; 2.5 kg (approximately) lamb shoulder - bone in; 1/2 cup red wine; 1 cup vegetable stock; 1 lemon juiced plus extra wedges to serve if desired; 1/2 teaspoon orange blossom water; fresh rosemary leaves; 1/4 cup extra pistachio - finely chopped

I am not a huge fan of using a sauce with meat. While I love slow cooked meat, curry and other food that is cooked in a liquid, I am not someone who makes gravy for a roast – ever. This causes Mr Fresh much displeasure, therefor we rarely have your everyday variety of roast. My preference is to use a marinate to flavor meat rather than to cover it in a sauce. Plus, I have a fridge that is constantly stocked full of home made condiments. A selection of these are placed on the table for most meals to choose from, if desired.

I adore the flavor combination of lamb and rosemary, adding pistachio and orange blossom makes it truly divine.

Slow Cooked Lamb Shoulder with Pistachio

Prep Time

15 mins

Cook Time

3 hr 30 mins

Total Time

3 hr 45 mins

Slow cooked lamb shoulder with pistachio. This recipe for pistachio paste is used as a marinate for a lamb shoulder. Rosemary, lemon and orange blossom water make it a great entertaining or family recipe.

Course: Main

Servings: 8

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

Paste

1 cup pistachio nuts - shelled
pinch salt generous
1 teaspoon rice malt syrup
1 tablespoon dried rosemary
1 zest lemon
2.5 kg (approximately) lamb shoulder - bone in
1/2 cup red wine
1 cup vegetable stock

To Serve

1 lemon juiced plus extra wedges to serve if desired
1/2 teaspoon orange blossom water
fresh rosemary leaves
1/4 cup extra pistachio - finely chopped

Instructions

Remove the lamb from the fridge 30 minutes prior to commencing cooking
Heat the oven to 160 degrees Celsius
To make the paste add the ingredients to a mortar and pestle and pound to a rough paste
Rub the paste into and over the surface of the lamb
Add the red wine and stock, cover and place in the oven to cook for three and half hours
Remove from the oven and allow to sit for 15 minutes
Combine the ingredients for the dressing and stir to combine
Remove the lamb from the oven dish and remove the bone and any excess fat, shred and add to a serving plate
Top the lamb with the dressing and serve with your choice of sides