oregano Archives

Chicken recipes

Chicken and polenta traybake

45 minutes

Bread recipes

No-yeast pizza

30 minutes

Great value

Tomato galette

40 minutes

Brinjal recipes

Brinjal-and-tomato tart with rocket

50 minutes

Mexican recipes

Turkey-and-bean chilli with avocado salsa

45 minutes

Breakfast recipes

Farinata with slow-roasted vegetables and Italian cheeses

1 hour

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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Beef recipes

Beef brisket ragù

6 hours

Brinjal recipes

Baked brinjal-and-tomato polenta

1 hour

Cheese recipes

Three-cheese cannelloni

1 hour

Braised lamb shoulder with basil-and-pistachio pesto

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 41⁄2 hours

Ingredients

6 T extra virgin olive oil
1.5 kg lamb shoulder
sea salt and freshly ground black pepper, to taste
4 cloves garlic, crushed
2 T dried oregano
1 cup vino cotto
2 cups Woolworths organic liquid beef stock
For the pesto:
80 g basil
2 cloves garlic, crushed
10 g pistachio nuts, toasted and roughly chopped
1⁄4 cup Woolworths Rio Largo extra virgin olive oil
2 T Parmigiano Reggiano, finely grated
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 150°C.

Heat the oil in a large pan over a high heat.

Pat dry the meat using kitchen paper and season well. Brown until golden on all sides.

Transfer the lamb to a roasting pan, add the remaining ingredients and cover tightly with tinfoil. Roast for 3 hours.

While the meat is roasting, place all the pesto ingredients into a food processor and blend until smooth. Transfer to a bowl and chill.

After 3 hours of roasting, remove the tinfoil and roast the lamb for a further hour, or until tender.

Transfer the lamb and pan juices to a serving platter and serve with the pesto.

Basil is a surprising knockout with lamb, especially when pistachios and Parmigiano are also involved.

Browse more slow roasts here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Lentil Bolognese with loaded veggie sauce

Chicken and polenta traybake

No-yeast pizza

Tomato galette

Brinjal-and-tomato tart with rocket

Turkey-and-bean chilli with avocado salsa

Farinata with slow-roasted vegetables and Italian cheeses

Cheat’s feijoada with pork shoulder

Beef brisket ragù

Baked brinjal-and-tomato polenta

Three-cheese cannelloni

Braised lamb shoulder with basil-and-pistachio pesto

Braised lamb shoulder with basil-and-pistachio pesto

Ingredients

Method