slow-cooked lamb with pistachio honey dressing

  • 2kg lamb shoulder, bone in
  • 6 cloves garlic 
  • ½ cup (125ml) red wine vinegar 
  • ¼ cup (45g) brown sugar 
  • rind of 1 orange 
  • 2 sticks cinnamon 

pistachio dressing

  • ½ cup (175g) honey 
  • 1 tablespoon red wine vinegar 
  • ½ cup (70g) sliced pistachios 
  • 2 cups flat-leaf parsley leaves, roughly chopped
  1. Preheat oven to 180°C (350°F). Place the lamb, garlic, vinegar, sugar, orange and cinnamon in a baking tray and cover with aluminium foil. Roast for 2½ hours, remove foil and roast for a further 30 minutes until golden.
  2. To make the pistachio dressing, place the honey and vinegar in a bowl and mix to combine. Add the pistachio and parsley and stir to combine. Top lamb with the pistachio dressing to serve. Serves 4–6.
RATE THIS RECIPE:
Reader ratings (3.90) 321751
Trudy-Ann King

This is a sensational recipe. I was a little nervous pouring the dressing over the meat as it tasted very sweet on its own but the result was delicious. Super moist and succulent. I served it with a herby quinoa, fetta and pomegranate salad and roasted pumpkin.

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