Need a decadent dish for Valentine's Day dinner? Try Ali Honour's slow cooked shoulder of lamb with pistachio and honey from Today with Maura and Dáithí.

Ingredients

Need a decadent dish for Valentine's Day dinner? Try Ali Honour's slow cooked shoulder of lamb with pistachio and honey from Today with Maura and Dáithí.

  • 2kg lamb shoulder, bone in
  • 6 cloves garlic 
  • ½ cup (125ml) red wine vinegar 
  • ¼ cup (45g) brown sugar
  • Ring of 1 orange
  • 2 sticks cinnamon 

Dressing:

  • ½ cup (175g) honey 
  • 1 tablespoon red wine vinegar 
  • ½ cup (70g) sliced pistachios  
  • 2 cups flat-leaf parsley leaves, roughly chopped

Tomato & Feta Salad:

  • 30ml Olive oil
  • 30ml Red wine vinegar
  • 400g Tomatoes, thickly sliced
  • 125g Feta, crumbled
  • Handful chopped Mint
  • Salt & Pepper

Flatbreads:

  • 1 tsp fresh yeast or 2 tsp dry yeast
  • 1 teaspoon caster sugar
  • 160ml milk
  • 80ml water
  • 320g strong flour
  • 1 teaspoon sea salt flakes
  • 1 tablespoon extra virgin olive oil, plus extra for greasing

Ali Honour

Method

  1. Preheat oven to 180°C (350°F). Place the lamb, garlic, vinegar, sugar, orange and cinnamon in a baking tray and cover with aluminium foil.
  2. Roast for 2½ hours, remove foil and roast for a further 30 minutes until golden.

Pistachio dressing: 

  1. Place the honey and vinegar in a bowl and mix to combine. Add the pistachio and parsley and stir to combine. Top lamb with the pistachio dressing to serve. 
  2. Serve with warm flatbreads, tomato & feta salad 

Tomato and Feta Salad:

  1. Slice tomatoes and season, mix the oil & vinegar in bowl and pour over!
  2. Crumble the feta over the tomatoes with the chopped mint.

Flatbreads:

  1. Place the yeast, sugar, milk and water in a small bowl and stir to combine. Set aside for 5 minutes or until the mixture starts to bubble and the surface looks foamy.
  2. Place the flour and salt in a large bowl and mix to combine. Add the oil to the yeast mixture and stir to combine. Gradually add the yeast mixture to the flour mixture, mixing until combined. 
  3. Turn out onto a lightly floured surface and knead for 4 minutes or until smooth. Place the dough in a large, lightly oiled bowl, cover with tea towel and allow to stand for 40 minutes or until doubled in size.
  4. Preheat a char-grill pan or barbecue over medium heat. Punch the air out of the dough and divide into 6 equal pieces. Roll out each piece on a lightly oiled surface to inch thick round.
  5. Cook the flatbreads, in batches, for 1–2 minutes each side, or until they puff slightly and colour! Then they are ready to serve!