Pistachio Lamb

Slow Cooked Lamb Shoulder with Pistachio

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
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8
Author Kyrstie Barcak - A Fresh Legacy



  • 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


  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.