The lamb was cooked to perfection (yummo!) - in fact it was so delicious that by the time I thought of photographing it, the pot was empty! So the photo below is from the Donna Hay magazine instead where my friend got the recipe from... oh, and the yoghurt dip was fabulous too (haven't got a photo of that either - we were all very hungry can you tell?...)
Slow Cooked Lamb with Pistachio Honey Dressing
2kg lamb shoulder, bone in / 8 cloves garlic / 1/2 cup red wine vinegar/ 1/4 cup brown sugar / rind of 1 orange / 2 sticks cinnamon
1/2 cup honey / 1tablespoon red wine vinegar / 1/2 sliced pistachio / 2 cups flat leaf parsley leaves, roughly chopped
Preheat oven 180c. Put the lamb, garlic, vinegar, sugar, orange and cinnamon in a baking tray and cover with further 30 mins until golden.
Place the honey & vinegar in a bowl and mix to combine. Add the pistachio and parsley and stir. Place the pistachio dressing on the lamb to serve. Serves 4-6.
|Donna Hay Magazine, Issue 58, Aug/Sept 11|