Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto – Food & Home Magazine
Tender slow-roasted lamb shoulder meets chickpeas, preserved lemon, pistachio, and mint pesto in this hearty, flavour-packed dish perfect for a special meal
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Cooking tools:
- Blender
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Aluminum foil
- Colander
- Measuring cup
- Serving platter
Ingredients
- 1 lamb shoulder, bone in
- 3 – 4 fresh rosemary sprigs
- salt
- freshly ground black pepper
- olive oil, to drizzle
- ***DUKKAH-COATED LABNEH EGGS WITH CRISP BREAD
- 1 large carrot, peeled and chopped
- 2 celery sticks, chopped
- 1 onion, peeled and quartered
- 2 garlic heads, halved
- 2 lemons, halved
- 250ml (1 cup) white wine
- 500ml (2 cups) lamb/chicken stock
- 1 x 400g tin chickpeas, drained and rinsed well
- ***MINT PESTO
- 2 handfuls fresh mint leaves
- handful fresh parsley, stalks removed
- 1 garlic clove, peeled
- 60ml (¼ cup) pistachios, toasted
- 30ml (2 tbsp) preserved lemon peel, finely chopped
- 30ml (2 tbsp) extra virgin olive oil + extra, if needed
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