Braised lamb shoulder with basil-and-pistachio pesto

Braised lamb shoulder with basil-and-pistachio pesto

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4 to 6
  • Easy
  • Carb Conscious
  • 30 minutes
  • 41⁄2 hours
  • Constantia Glen Five 2015


  • 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.

Browse more slow roasts here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes