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.

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Slow Cooked Lamb Shoulder with Pistachio

Prep Time

15 mins

Cook Time

3 hrs 30 mins

Total Time

3 hrs 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

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

Recipe Notes

Marinate the lamb overnight with the pistachio paste if possible.

Are you a fan of adding sauces to meat? Am I alone in my dislike of gravy-like sauces?