Ingredients

Method

• 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

Ingredients

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.