Ingredients (8)

• 1 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp brown sugar
• 2 tsp orange rind, finely grated
• 1 tsp ground cinnamon
• 2kg Coles Australian Lamb Shoulder
• 2 x 150g Coles Beetroot & Puffed Quinoa Salad Bowls
• 1/3 cup (45g) pistachios, chopped

Method

• Step 1 Preheat a covered barbecue on medium. Alternatively, preheat oven to 180°C.
• Step 2 Combine the oil, vinegar, sugar, orange rind and cinnamon in a small bowl.
• Step 3 Use a small sharp knife to score the top of the lamb at 2cm intervals. Place the lamb in a deep roasting pan and rub the vinegar mixture all over the lamb and into the cuts. Season.
• Step 4 Cook in covered barbecue using indirect heat, or in oven, for 2½ hours for medium or until cooked to your liking.
• Step 5 Meanwhile, prepare the beetroot salad bowls following packet directions. Place in a large bowl. Add the pistachios and toss to combine. Season.
• Step 6 Thickly slice the lamb. Serve with the beetroot and pistachio salad.