Method

• 1.
  Preheat the oven to 150°C.
• 2.
  Heat 1/4 cup (60ml) oil in a large flameproof baking dish over high heat. Add lamb and cook, turning halfway, for 6 minutes or until browned. Add stock and bring to the boil. Cover tightly with foil and transfer to oven. Roast for 4 hours or until very tender.
• 3.
  Meanwhile, for the maple glaze, combine all ingredients in a deep frypan over high heat and bring to the boil. Simmer, stirring occasionally, for 8-10 minutes or until thickened slightly.
• 4.
  Remove lamb from oven and transfer to a baking tray lined with baking paper. Increase oven to 200°C. Brush lamb with maple glaze, return to oven and roast, brushing with glaze every 10 minutes, for a further 30-40 minutes or until browned and sticky.
• 5.
  Meanwhile, to make the mint and pistachio salsa verde, combine mint, pistachios, capers, vinegar and remaining 2 tbs oil in a bowl.
• 6.
  Transfer lamb to a serving platter, scatter with some mint and pistachio salsa verde and extra mint leaves, and serve with remaining salsa verde.