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Middle-Eastern style lamb
Middle-Eastern style lamb
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Tender slow-cooked lamb with a special twist of orange and cinnamon for extra flavor.
Ingredients:
  • 18.20 gm olive oil
  • 40.00 ml red wine vinegar
  • 32.00 gm brown sugar
  • 2 tsp orange rind, finely grated
  • 2.50 gm ground cinnamon
  • 2kg Lamb Shoulder
  • 2 x 150g Beetroot & Puffed Quinoa Salad Bowls
  • 45g pistachio
Instructions:
  • Preheat a covered barbecue over medium heat, or preheat oven to 180°C.
  • Mix together the oil, vinegar, sugar, orange rind, and cinnamon in a small bowl.
  • Score the lamb at 2cm intervals using a small sharp knife. Rub the vinegar mixture all over the lamb, making sure to get it into the cuts. Season the lamb generously and place it in a deep roasting pan.
  • Prepare your barbecue or preheat your oven to the desired temperature. Cook the dish covered for 2½ hours until it reaches your preferred level of doneness.
  • Following the packet directions, prepare the beetroot salad bowls. Transfer them to a large bowl, add the pistachios, and toss to combine. Season with salt and pepper to taste.
  • Slice the lamb generously and present alongside the flavorful beetroot and pistachio salad.

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