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How to make Slow roasted lamb with orange salad

Yield = 6
Prep time: 0:30
Cook time: 4:30
Total time: 5:00

Ingredients

  • 2 teaspoons ground paprika
  • 2 teaspoons ground cumin
  • 1 teaspoons ground turmeric
  • 2 brown onions, cut into wedges
  • 1.8kg Coles Australian Lamb Shoulder Bone In
  • 1 cup (250ml) chicken stock
  • 400g can lentils, rinsed, drained
  • 2 oranges, peeled, segmented
  • 1 red onion, thinly sliced
  • 200g marinated fetta, drained, crumbled
  • 60g pkt Coles Australian Baby Rocket
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 tablespoon honey
  • 1 tablespoon olive oil

Pistachio & orange dukkah

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 tablespoons pistachios, toasted, chopped
  • 1 tablespoon slivered almonds, toasted, chopped
  • 2 teaspoons sesame seeds, toasted
  • 1/2 teaspoon ground paprika
  • 2 tablespoons orange zest

Method

  • Step 1 Preheat oven to 150°C. Combine the paprika, cumin and turmeric in a bowl. Season. Arrange brown onion in base of a roasting pan. Top with lamb and sprinkle with cumin mixture. Pour stock around lamb. Cover pan tightly with foil. Roast for 4 hours or until lamb is falling off the bone. Uncover and roast for a further 30 mins or until lamb is browned. Set aside for 15 mins to rest.
  • Step 2 Meanwhile, to make the pistachio & orange dukkah, cook the cumin and coriander in a frying pan over medium heat, shaking the pan, for 1 min. Place in a bowl. Use the end of a rolling pin to crush. Add pistachio, almond, sesame seeds, paprika and orange zest. Season.
  • Step 3 Combine lentils, orange segments, red onion, fetta, rocket, parsley, mint and coriander in a bowl. Drizzle with honey and oil. Gently toss to combine. Place on a large serving plate. Top with the lamb and drizzle with pan juices. Sprinkle with dukkah to serve.