Recipe Slow-roasted lamb with orange salad : Easy, Special and Delicious

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On this page of the website you will read the recipe Slow-roasted lamb with orange salad. This Recipe Slow-roasted lamb with orange salad : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Slow-roasted lamb with orange salad was necessary 30m, cook 4h 30m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Slow-roasted lamb with orange salad

Perfectly roasted lamb is paired with a fresh orange and lentil salad and topped with dukkah for textural flavour hit!

23 Ingredients

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  2 tsp ground paprika
  
  
  


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  2 tsp ground cumin
  
  
  


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  1 tsp ground turmeric
  
  
  


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  2 brown onions, cut into wedges
  
  
  


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  1.8kg Coles Australian Lamb Shoulder Bone In
  
  
  


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  1 cup (250ml) chicken stock
  
  
  


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  400g can lentils, rinsed, drained
  
  
  


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  2 oranges, peeled, segmented
  
  
  


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  1 red onion, thinly sliced
  
  
  


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  200g marinated fetta, drained, crumbled
  
  
  


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  60g pkt Coles Australian Baby Rocket
  
  
  


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  1/2 cup flat-leaf parsley leaves
  
  
  


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  1/2 cup mint leaves
  
  
  


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  1/2 cup coriander leaves
  
  
  


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  1 tbsp honey
  
  
  


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  1 tbsp olive oil
  
  
  



• Pistachio & orange dukkah



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  2 tsp cumin seeds
  
  
  


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  2 tsp coriander seeds
  
  
  


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  2 tbsp pistachios, toasted, chopped
  
  
  


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  1 tbsp slivered almonds, toasted, chopped
  
  
  


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  2 tsp sesame seeds, toasted
  
  
  


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  1/2 tsp ground paprika
  
  
  


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  2 tbsp orange zest
  
  
  


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  Select all ingredients
  
  
  

3 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  

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