What’s For a Dinner Tonight? Slow-cooked Lamb & Brokenwood Graveyard Vineyard Shiraz

Posted by Market - Pop Up Wine on

Try this Slow-cooked Lamb with pistachio honey dressing. Yum! Even yummier with Brokenwood Graveyard Vineyard Shiraz 

Find it in Pop Up Wine's fabulous range of Shiraz. 

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS

  • 2kg lamb shoulder, bone in
  • 6 cloves garlic 
  • ½ cup (125ml) red wine vinegar 
  • ¼ cup (45g) brown sugar 
  • rind of 1 orange 
  • 2 sticks cinnamon 

pistachio dressing

  • ½ cup (175g) honey 
  • 1 tablespoon red wine vinegar 
  • ½ cup (70g) sliced pistachios 
  • 2 cups flat-leaf parsley leaves, roughly chopped

METHOD

  1. Preheat oven to 180°C (350°F). Place the lamb, garlic, vinegar, sugar, orange and cinnamon in a baking tray and cover with aluminium foil. Roast for 2½ hours, remove foil and roast for a further 30 minutes until golden.
  2. To make the pistachio dressing, place the honey and vinegar in a bowl and mix to combine. Add the pistachio and parsley and stir to combine. Top lamb with the pistachio dressing to serve. Serves 4–6

 

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