Persian Herb Rub
Lift the shoulder out of the stock gently and place it on another tray and cover with tin foil to keep warm.
Pour the remaining stock from the tray into a saucepan and reduce to a sauce consistency for about 10 minutes.
To serve, place the lamb shoulder onto a large platter with a rim on it, pour the sauce over the lamb, dress the herb salad with olive oil and salt ,make a small mound of the herb salad the middle of the cooked shoulder and then sprinkle the toasted pistachio and pomegranate over the whole dish.
Place the grilled lemon next to the herbs
Serve with rice, Cous Cous or your favourite mix of grains. Serves 6-8
COOKED ON THE BEEFEATER SIGNATURE 2000 SERIES
Australian Chef and BeefEater Ambassador, Scott Bridger shares his ultimate summer BBQ backyard menu so you can nail your next summer get together and wow your guests with mouth-watering food straight from the grill.
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