Sluggish cooked lamb shoulder with apricots, herbs and pistachios. A Sunday roast made boujee with a beautiful ottolenghi recipe! 🙏🏼
Cooking this slowly over 5 and a half hours made for probably the most soften in your mouth meat & was tremendous flavoursome primarily based on a spiced/herby rub, fixed basting & a lemony pistachio and apricot garnish 😯 the entire works!!
Discovered this recipe on-line by way of ottolenghi’s Guardian column & would definitely repeat 👅 yummy!!
This looks super delicious 😍
Wow! That looks great!
Woooow!! 😍😍
🔥🔥🔥