Slow Cooked Lamb Shoulder with Pistachio
May 20, 2014
Slow Cooked Lamb Shoulder with Pistachio
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 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
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
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?
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
Ha, I don’t tend to make gravy with roasts either, much to Peter’s dismay. He would love this recipe too!
Thanks Lizzy 🙂