This tender lamb dish is infused with fragrant mint, accompanied by crunchy roasted pistachios and a sweet apricot puree, creating a flavour explosion with every bite.
Ingredients350g Boiron apricot puree 1kg Boned shoulder of lamb (keep the trimmings and bones) 80g Roasted pistachios 1 Onion 1 tbsp Hilltop honey Chopped mint leaves Salt Pepper |
MethodUnroll the shoulder, season with salt and pepper. Add the pistachios and mint. Roll everything up and tie with string. Season the outside. Brown the shoulder of lamb on all sides, on a high heat in the pressure cooker, together with the trimmings and a small spoonful of oil. Add the puree and honey, then close the pressure cooker. Once steam comes out of the spout, close the valve, which will start to turn. Cook on a gentle heat for 18 minutes. Remove the shoulder of lamb, strain the sauce and adjust the seasoning to taste. Arrange the lamb with the apricot sauce and a garnish of your choice on a pretty plate. |
Recipe courtesy of Boiron
