This roast lamb shoulder smothered in garlic and honey served with nuts, kale and barley, is the perfect one-pan feast.

Recipe from Taste​

Ingredients (15)

• 2 cups pearl barley, rinsed
• 2 leeks, trimmed, thickly sliced
• 1 red capsicum, cut into strips
• 2 cinnamon sticks
• 2 cups chicken stock
• 1 1/2 cups dry white wine
• 3 garlic cloves, crushed
• 1 tsp finely grated lemon rind
• 1 tbsp extra virgin olive oil
• 2.5kg lamb shoulder
• 1/4 cup honey
• 1 cup chopped kale
• 2 tbsp chopped pistachio kernels
• Pomegranate seeds, to serve
• Lemon wedges, to serve

Method

Show ingredient quantity

• Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a large baking dish.

• Step 2
Combine 2 cups pearl barley, rinsed, 2 leeks, trimmed, thickly sliced, 1 red capsicum, cut into strips, 2 cinnamon sticks, 2 cups chicken stock and 1 1/2 cups dry white wine in a prepared baking dish. Season with salt and pepper.

• Step 3
Combine 3 garlic cloves, crushed, 1 tsp finely grated lemon rind and 1 tbsp extra virgin olive oil in a small bowl. Season with salt and pepper. Rub all over lamb. Place 2.5kg lamb shoulder on barley. Cover tightly with foil. Bake for 2 1/2 hours. Uncover. Bake for a further 1 hour. Brush lamb with 1/4 cup honey. Stir 1 cup chopped kale into barley. Sprinkle with 2 tbsp chopped pistachio kernels. Bake for a further 20 minutes or until lamb is sticky and tender. Stand, covered loosely with foil, for 15 minutes.

• Step 4
Sprinkle with Pomegranate seeds, to serve. Serve with Lemon wedges, to serve.

 

[Luckyus]

Personally with a few of the omittec will still make a perfectly tasty dish.

 

[CliffE]

Remember

Sticky Lamb Shoulder​

is the first cousin of Sticky Date Pudding