This slow cooked lamb with pistachio honey dressing is a heart-warming dish with a sweet twist from Donna Hay. If you’re anything like us, you enjoy serving something slightly non-traditional at Christmas. This lamb dish has all the components of a hearty, festive centrepiece but the lamb takes Christmas in a new, exciting direction!
Method is super simple, stress-free and the honey (we used Apiary Made honey) really shines through and brings the whole dish together. We love the aromatic combination of orange, cinnamon and chopped garlic. We think this would be gorgeous served with a savoury, grain-based salad.
See the recipe for method and ingredients: https://www.donnahay.com.au/recipes/slow-cooked-lamb-with-pistachio-honey-dressing
- 2kg Lamb shoulder, bone in
- 6 cloves garlic
- 1/2 cup (125ml) red wine vinegar
- 1/4 cup (45g) Brown sugar
- Rind of 1 orange
- 2 sticks cinnamon
- 1/2 cup (175g) honey
- 1 tablespoon red wine vinegar
- 1/2 cup (70g) sliced pistachios
- 2 cups flat-leaf parsley leaves, roughly chopped