Braised Lamb Shoulder with Rose, Turnips, and Pistachios

Name: Braised Lamb Shoulder with Rose, Turnips, and Pistachios
Ingredients: 3 lb. lamb shoulder, in one large piece; 1⁄4 cup kosher salt, plus more as needed; 1 tbsp. sugar; 1 tbsp. freshly ground black pepper; 1 tbsp. ground cumin; 1⁄2 tsp. ground cinnamon; 1⁄2 tsp. ground sumac; 3 tbsp. extra-virgin olive oil; 1 cup finely chopped carrots; 1 cup finely chopped onion; 1⁄4 cup thinly sliced fresh garlic; 1⁄2 cup minced fresh cilantro leaves; 1 preserved lemon, seeds removed, finely chopped; 2 cups meat stock (lamb, chicken, beef, pork, or a mix); 1 tbsp. rose water; 2 cups baby turnips, kept whole if small, or halved or quartered needed; leaves reserved if possible; 2 cups carrots, coarsely chopped; 1 tbsp. fresh lemon juice; Dried edible rose petals; 3 tbsp. roasted pistachios, chopped; Pistachio oil or substitute olive oil; Flaky sea salt

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Serve this rosy lamb with lots of bread for soaking up the juices.

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Ingredients

3 lb. lamb shoulder, in one large piece
1⁄4 cup kosher salt, plus more as needed
1 tbsp. sugar
1 tbsp. freshly ground black pepper
1 tbsp. ground cumin
1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground sumac
3 tbsp. extra-virgin olive oil
1 cup finely chopped carrots
1 cup finely chopped onion
1⁄4 cup thinly sliced fresh garlic
1⁄2 cup minced fresh cilantro leaves
1 preserved lemon, seeds removed, finely chopped
2 cups meat stock (lamb, chicken, beef, pork, or a mix)
1 tbsp. rose water
2 cups baby turnips, kept whole if small, or halved or quartered needed; leaves reserved if possible
2 cups carrots, coarsely chopped
1 tbsp. fresh lemon juice
Dried edible rose petals
3 tbsp. roasted pistachios, chopped
Pistachio oil or substitute olive oil
Flaky sea salt