Braised lamb shoulder with basil-and-pistachio pesto
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- Abigail Donnelly
- 4 to 6
- Easy
- Carb Conscious
- 30 minutes
- 41⁄2 hours
- Constantia Glen Five 2015
Ingredients
- 6 T extra virgin olive oil
- 1.5 kg lamb shoulder
- sea salt and freshly ground black pepper, to taste
- 4 cloves garlic, crushed
- 2 T dried oregano
- 1 cup vino cotto
- 2 cups Woolworths organic liquid beef stock
- For the pesto:
- 80 g basil
- 2 cloves garlic, crushed
- 10 g pistachio nuts, toasted and roughly chopped
- 1⁄4 cup Woolworths Rio Largo extra virgin olive oil
- 2 T Parmigiano Reggiano, finely grated
- sea salt and freshly ground black pepper, to taste
Cooking Instructions
Preheat the oven to 150°C.
Heat the oil in a large pan over a high heat.
Pat dry the meat using kitchen paper and season well. Brown until golden on all sides.
Transfer the lamb to a roasting pan, add the remaining ingredients and cover tightly with tinfoil. Roast for 3 hours.
While the meat is roasting, place all the pesto ingredients into a food processor and blend until smooth. Transfer to a bowl and chill.
After 3 hours of roasting, remove the tinfoil and roast the lamb for a further hour, or until tender.
Transfer the lamb and pan juices to a serving platter and serve with the pesto.
Basil is a surprising knockout with lamb, especially when pistachios and Parmigiano are also involved.
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