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Middle Eastern-style lamb

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Orange and cinnamon add extra special flavour to this tender, slow-cooked lamb.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time20 minutes, (+ 10 mins resting time)
Middle Eastern-style lamb


  • 1 tbs olive oil
  • 2 tbs red wine vinegar
  • 2 tbs brown sugar
  • 2 tsp finely grated orange rind
  • 1 tsp ground cinnamon
  • 2kg Coles Australian Lamb Shoulder
  • 2 x 150g Coles Beetroot & Puffed Quinoa Salad Bowls
  • ⅓ cup (45g) pistachios, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat a covered barbecue on medium. Alternatively, preheat oven to 180°C.
  2. Step 2

    Combine the oil, vinegar, sugar, orange rind and cinnamon in a small bowl.
  3. Step 3

    Use a small sharp knife to score the top of the lamb at 2cm intervals. Place the lamb in a deep roasting pan and rub the vinegar mixture all over the lamb and into the cuts. Season.
  4. Step 4

    Cook in covered barbecue using indirect heat, or in oven, for 2½ hours for medium or until cooked to your liking.
  5. Step 5

    Meanwhile, prepare the beetroot salad bowls following packet directions. Place in a large bowl. Add the pistachios and toss to combine. Season.
  6. Step 6

    Thickly slice the lamb. Serve with the beetroot and pistachio salad.