Main Meals Archives

Curry recipes

Pealaffel in korma curry

15 minutes

Sausage recipes

Butternut-and-smoked paprika sausage nacho bowl

15 minutes

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Sweet potato

Veg risotto Kiev with sweet potato

35 minutes

Beef recipes

Beef brisket ragù

6 hours

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Baked brinjal-and-tomato polenta

1 hour

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Squid-ink pasta

30 minutes

Cheese recipes

Three-cheese cannelloni

1 hour

Great value

Sardine-and-raisin fettucine

15 minutes

Risotto recipes

Baked mussel risotto

50 minutes

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.

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Pealaffel in korma curry

Butternut-and-smoked paprika sausage nacho bowl

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Veg risotto Kiev with sweet potato

Beef brisket ragù

Baked brinjal-and-tomato polenta

Squid-ink pasta

Three-cheese cannelloni

Sardine-and-raisin fettucine

Baked mussel risotto

Lemon-braised pork neck with gremolata

Braised lamb shoulder with basil-and-pistachio pesto

Braised lamb shoulder with basil-and-pistachio pesto

Ingredients

Method