Orange and cinnamon add extra special flavour to this tender, slow-cooked lamb.
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time20 mins20 minutes, (+ 10 mins resting time)
(+ 10 mins resting time)
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat a covered barbecue on medium. Alternatively, preheat oven to 180°C.
Step 2
Combine the oil, vinegar, sugar, orange rind and cinnamon in a small bowl.
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.
Step 4
Cook in covered barbecue using indirect heat, or in oven, for 2½ hours for medium or until cooked to your liking.
Step 5
Meanwhile, prepare the beetroot salad bowls following packet directions. Place in a large bowl. Add the pistachios and toss to combine. Season.
Step 6
Thickly slice the lamb. Serve with the beetroot and pistachio salad.
