This dish contains the following allergens: Tree Nuts, Wheat, mustard, sulphites
Cooking mode
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2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
50g
pistachios
Zest of 1
lemon
Salt and pepper, as desired
400ml
lamb stock
200ml
dry red wine
2kg
lamb shoulder
2 tbsp
Djion mustard
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
1oz
pistachios
Zest of 1
lemon
Salt and pepper, as desired
14fl. oz
lamb stock
7fl. oz
dry red wine
4lbs
lamb shoulder
2 tbsp
Djion mustard
Utensils
Step 1
In a food processor, add parsley, thyme, rosemary, bread, garlic, pistachios, lemon zest, salt and pepper, as desired. Blitz until finely chopped.
Step 2
Place the lamb stock and red wine into the Combi Pan and stir to combine. Place the Crisper Plate on top.
Step 3
Place lambonto the crisper plate. Spread mustard all over the lamb. Then press herb crumb onto the lamb.
Step 4
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI CRISP, set temperature to 160°C and set time to 60 minutes. Press START/STOP to begin cooking (the unit will steam for 6 minutes before cooking).Flip halfway through cooking.
Step 5
When cooking is complete, allow lamb to rest for 10 minutes before serving.
In a food processor, add parsley, thyme, rosemary, bread, garlic, pistachios, lemon zest, salt and pepper, as desired. Blitz until finely chopped.
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
50g
pistachios
Zest of 1
lemon
Salt and pepper, as desired
400ml
lamb stock
200ml
dry red wine
2kg
lamb shoulder
2 tbsp
Djion mustard
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
1oz
pistachios
Zest of 1
lemon
Salt and pepper, as desired
14fl. oz
lamb stock
7fl. oz
dry red wine
4lbs
lamb shoulder
2 tbsp
Djion mustard
Step 2 of 5
Place the lamb stock and red wine into the Combi Pan and stir to combine. Place the Crisper Plate on top.
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
50g
pistachios
Zest of 1
lemon
Salt and pepper, as desired
400ml
lamb stock
200ml
dry red wine
2kg
lamb shoulder
2 tbsp
Djion mustard
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
1oz
pistachios
Zest of 1
lemon
Salt and pepper, as desired
14fl. oz
lamb stock
7fl. oz
dry red wine
4lbs
lamb shoulder
2 tbsp
Djion mustard
Step 3 of 5
Place lambonto the crisper plate. Spread mustard all over the lamb. Then press herb crumb onto the lamb.
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
50g
pistachios
Zest of 1
lemon
Salt and pepper, as desired
400ml
lamb stock
200ml
dry red wine
2kg
lamb shoulder
2 tbsp
Djion mustard
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
1oz
pistachios
Zest of 1
lemon
Salt and pepper, as desired
14fl. oz
lamb stock
7fl. oz
dry red wine
4lbs
lamb shoulder
2 tbsp
Djion mustard
Step 4 of 5
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI CRISP, set temperature to 160°C and set time to 60 minutes. Press START/STOP to begin cooking (the unit will steam for 6 minutes before cooking).Flip halfway through cooking.
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
50g
pistachios
Zest of 1
lemon
Salt and pepper, as desired
400ml
lamb stock
200ml
dry red wine
2kg
lamb shoulder
2 tbsp
Djion mustard
2 tbsp
parsley
2 tbsp
thyme
2 tbsp
rosemary
2 slices
of stale bread, crusts removed
2
garlic cloves, peeled
1oz
pistachios
Zest of 1
lemon
Salt and pepper, as desired
14fl. oz
lamb stock
7fl. oz
dry red wine
4lbs
lamb shoulder
2 tbsp
Djion mustard
Step 5 of 5
When cooking is complete, allow lamb to rest for 10 minutes before serving.
