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Lamb with pistachio and pomegranate recipe
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Prep Time:
15 minutes
Cook Time:
385 minutes
Total Time:
400 minutes
Warm up with a delicious slow cooker lamb dish featuring flavorful pistachios and tangy pomegranates - perfect for the chilly season!
Ingredients:
  • 1.8kg Lamb Whole Leg Roast
  • 1 brown onion, halved, sliced
  • 1 fennel, trimmed, thickly sliced
  • 8 garlic cloves, sliced
  • 6 Red Royale potatoes, peeled, quartered
  • 125ml red wine vinegar
  • 55g brown sugar
  • 2 strips orange peel, white pith removed
  • 1 small bunch silverbeet, stems discarded, leaves washed, shredded
  • 1 pomegranate
  • 70g pistachio
  • 125ml honey
  • 62.50 ml chopped flat-leaf parsley
Instructions:
  • Heat oil in a large frying pan over high heat. Brown lamb on all sides for 5-8 mins. Transfer lamb to a slow cooker. Sauté onion, fennel, and garlic until onion softens. Add to the slow cooker with potato, vinegar, sugar, orange peel, and 1 cup (250ml) water. Cook on high for 6 hours (or low for 8 hours) until lamb is tender. Stir in silverbeet and cook until wilted, about 10 mins.
  • For the pistachio topping, halve the pomegranate and gently tap out the seeds into a bowl, saving any juice. Toast pistachios in a pan for 1-2 mins until fragrant. Stir in pomegranate seeds, juice, honey, and cook for 1 min. Remove from heat and mix in parsley.
  • Place the lamb on a serving platter and generously sprinkle half of the pistachio topping over it. Surround the lamb with the vegetable mixture and pour the flavorful slow cooker juices over everything. Finish by serving the dish with the remaining pistachio topping on the side.

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