Sussex Slow Cooked Lamb Shoulder with A Garlish® Pistachio & Parsley Pistou
If you like lamb, you’ll love this. A Pistou is something I came across many years ago in a restaurant in France. I was a little spun out by its appearance and was convinced that it was ‘pesto’ spelt wrong, but once I tasted it, I knew that I had to recreate it.
Serves: 4
Ingredients
1 x lamb shoulder 1.5 – 2 kg
1 onion (quartered)
5 garlic cloves
1 cinnamon stick
Marinade
1 onion
A good slosh of Garlish® Oil
A handful of rosemary leaves
A handful of thyme leaves
3 tbsp – Garlish® Crush
2 tbsp mustard
1 tsp ground coriander
1 tsp cinnamon powder
1 tsp ground coriander
2 tbsp redcurrant jelly
A good slosh of white wine
1 lamb stock cube
1 tsp flour
Salt and pepper
Parsley Pistou
2 large handfuls of fresh parsley
150g salted pistachios
3 tbsp Garlish® Crush
1 tsp salt
1 tsp black pepper
100ml olive oil
Juice from 1 large orange
Method
Place the leg of lamb in a roasting dish and using a very sharp knife, make plenty of holes in the meat.
Next, blend the marinade, then pour over the leg, making sure to push it down into the holes. Cover the tray and leave to marinade for 4-5 hours.
Once marinated, preheat the oven to 160°C.
Add the onion quarters and garlic cloves to the dish and sprinkle the lamb with the remaining rosemary. Add the cinnamon stick. Drizzle with oil and season generously with salt and pepper. Very loosely cover with foil.
Place in the oven and cook for 5 hours, or until the meat falls off the bone. Every hour, re-baste the lamb and jostle the onions and garlic in the oil.
Set aside, re-cover with foil and leave to stand for 30 minutes. Meanwhile, drain any juice into a pan and add the flour. Bash any lumps out and let it simmer until it has thickened. Spoon off any oil that comes to the surface.
For the Parsley Pistou
Simply blend the ingredients together. The mixture should be like a paste, so if it runs too thick, simply add more olive oil or orange juice.
Once ready to serve, roughly pull the meat apart and drizzle over the gravy. Add the roasted garlic cloves and onions. Serve with the Pistou on the side.
Thanks to Pollyanna’s Kitchen for this gorgeous recipe. To find out more or to buy, visit: https://pollyannaskitchen.co.uk/
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