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Slow-cooked lamb shoulder with fig and pistachio salsa

Slow-cooked lamb shoulder melts tender, rich and fragrant.
Sweet figs and nutty pistachio salsa cut through every bite.
Warm spices, glossy sauce, and herbs make it feel like comfort.

dinner ⏱ 325 min 650 kcal / portion 25.0 g carbs / portion (estimated) 🔗 Original source

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Slow-cooked lamb shoulder with fig and pistachio salsa
v4 · rb0e705f985 20260727Z1751 Slow-Cooked Lamb 🥘 2 kg lamb shoulder 750 ml chicken stock 1 piece lemon 🔥 preheat the oven to 180°C fan blitz onion, garlic, ginger, spices, and herbs until finely minced blitz in olive oil, apple cider vinegar, 1¾ teaspoons salt, and plenty of black pepper into a coarse paste 🔪 pat dry the lamb and pierce it 10–12 times 🌀 coat the lamb well with the paste ⏳ ⏱ 3 h marinate the lamb in the fridge to overnight add onion wedges, cinnamon sticks, cardamom, and figs to a covered ovenproof saucepan place the lamb in the pan and pour in the chicken stock (not over the lamb) 🔥 ⏱ 45 min bake uncovered at 180°C fan 🔥 lower to 140°C fan, baste, cover, and roast for 4½ hours, basting 3–4 times 🍳 ⏱ 30 min turn back to 180°C fan, remove lid, and cook more until well browned and sauce reduced slightly ⏳ rest the lamb on a baking tray 🍽 pour the pan contents into a shallow platter and place the lamb on top make the fig and pistachio salsa by combining chopped figs, pistachios, lemon juice, dill leaves, and parsley leaves spoon the salsa over the lamb 🍽 serve with lemon wedges alongside 3 pieces onion 6 pieces garlic 30 g ginger 1½ tsp cinnamon 2 tsp coriander ½ tsp turmeric 10 g dill 10 g parsley 45 ml olive oil 2 tbsp apple cider vinegar salt to taste black pepper to taste 3 pieces cinnamon stick 12 pieces cardamom pod 100 g dried fig 40 g pistachio 1½ tbsp lemon juice 5 g dill leaves 5 g parsley leaves olive oil, apple cider vinegar, salt, black pepper cinnamon stick, cardamom pod, dried fig chicken stock pistachio, lemon juice, dill leaves, parsley leaves lemon
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Preparation steps

  1. preheat the oven to 180°C fan
  2. blitz onion, garlic, ginger, spices, and herbs until finely minced
  3. blitz in olive oil, apple cider vinegar, 1¾ teaspoons salt, and plenty of black pepper into a coarse paste
  4. pat dry the lamb and pierce it 10–12 times
  5. coat the lamb well with the paste
  6. marinate the lamb in the fridge for 3 hours to overnight
  7. add onion wedges, cinnamon sticks, cardamom, and figs to a covered ovenproof saucepan
  8. place the lamb in the pan and pour in the chicken stock (not over the lamb)
  9. bake uncovered for 45 minutes at 180°C fan
  10. lower to 140°C fan, baste, cover, and roast for 4½ hours, basting 3–4 times
  11. turn back to 180°C fan, remove lid, and cook 30 minutes more until well browned and sauce reduced slightly
  12. rest the lamb on a baking tray
  13. pour the pan contents into a shallow platter and place the lamb on top
  14. make the fig and pistachio salsa by combining chopped figs, pistachios, lemon juice, dill leaves, and parsley leaves
  15. spoon the salsa over the lamb
  16. serve with lemon wedges alongside

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