Slow cooked lamb shoulder with macadamia and mint pesto
Created for Australian Macadamias by Chef Matt Moran, the lively flavour and crunch of the macadamia and mint pesto takes this slow cooked lamb to a new level of delicious specialness. Perfect for any celebration, it is so tender you only need a spoon to serve it!
Servings 4
Course Main Course
Perfect for Celebrations, Decadent Dessert
Skill level Moderate
- 1 lamb shoulder on the bone (about 1.3kg), trimmed
- 2 cloves garlic smashed
- 1 sprig rosemary
- 2 litres chicken stock
Brine
- 300 g salt
- 200 g sugar
- 2 g black peppercorns
- 1 g juniper berries
- 1 g cloves
- 2 litres water
Macadamia + mint pesto
- 1 clove garlic roughly chopped
- 50 g macadamias roasted
- ¼ bunch flat-leaf parsley leaves picked
- 1 bunch mint leaves picked
- 200 ml grapeseed oil
- 3 tbsp chardonnay vinegar
- Salt and pepper
For the brine, place all the ingredients in a saucepan and bring to a boil, remove from the heat and allow to cool completely in the fridge before using. Place the lamb in a container, pour over enough brine to cover, then cover with plastic film and place in the fridge for 3 hours.
Remove the lamb and pat dry with paper towel. Preheat the oven to 110°C. Place the lamb in a casserole dish with the garlic, rosemary, and chicken stock. Cover and roast for 3 ½ hours or until the meat is falling off the bone. Remove the cover and turn oven up to 180°C, allow to cook for a further 15-20 minutes or until golden and crisp.
To make the mint pesto, place the garlic, macadamias, parsley, mint, and grapeseed oil in a food processor and process until smooth.
Transfer to a mixing bowl, stir in the vinegar and season with salt and pepper to taste.
Serve the lamb with a scoop of macadamia pesto on top.