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Method
Step 1
Heat oil in a large frying pan over high heat. Add lamb. Cook, turning, for 5-8 mins or until brown all over. Transfer the lamb to a slow cooker. Cook onion, fennel and garlic in the pan, stirring, for 5 mins or until onion softens. Transfer to the slow cooker with the potato, vinegar, sugar, orange peel and 1 cup (250ml) water. Cover and cook for 6 hours on high (or 8 hours on low) or until the lamb is tender. Add the silverbeet and cook for 10 mins or until silverbeet wilts.
Step 2
Meanwhile, to make the pistachio topping, cut the pomegranate in half. Use a wooden spoon to tap each pomegranate half to remove the seeds, reserving any juice in a bowl. Heat a small frying pan over medium heat. Add pistachio and cook, stirring, for 1-2 mins or until toasted. Add the pomegranate seeds, reserved pomegranate juice and honey. Cook for 1 min or until combined. Remove from heat. Stir in the parsley.
Step 3
Transfer the lamb to a serving platter. Sprinkle with half the pistachio topping. Arrange vegetable mixture around the lamb and drizzle with slow cooker juices. Serve with remaining pistachio topping.
Swap me
Leave out the potatoes and serve the lamb leg with rice or couscous.
This tender lamb roast is perfect for Sunday lunch. Served with crunchy pistachios and sweet pomegranates, it’s a modern classic.
Method
Step 1
Heat oil in a large frying pan over high heat. Add lamb. Cook, turning, for 5-8 mins or until brown all over. Transfer the lamb to a slow cooker. Cook onion, fennel and garlic in the pan, stirring, for 5 mins or until onion softens. Transfer to the slow cooker with the potato, vinegar, sugar, orange peel and 1 cup (250ml) water. Cover and cook for 6 hours on high (or 8 hours on low) or until the lamb is tender. Add the silverbeet and cook for 10 mins or until silverbeet wilts.
Step 2
Meanwhile, to make the pistachio topping, cut the pomegranate in half. Use a wooden spoon to tap each pomegranate half to remove the seeds, reserving any juice in a bowl. Heat a small frying pan over medium heat. Add pistachio and cook, stirring, for 1-2 mins or until toasted. Add the pomegranate seeds, reserved pomegranate juice and honey. Cook for 1 min or until combined. Remove from heat. Stir in the parsley.
Step 3
Transfer the lamb to a serving platter. Sprinkle with half the pistachio topping. Arrange vegetable mixture around the lamb and drizzle with slow cooker juices. Serve with remaining pistachio topping.
Swap me
Leave out the potatoes and serve the lamb leg with rice or couscous.
