Slow Cooked Lamb Shoulder with Pistachio
May 20, 2014
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.
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?
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