Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto – Food & Home Magazine

Ingredients

• 1 lamb shoulder, bone in
• 3 – 4 fresh rosemary sprigs
• salt and freshly ground black pepper, to taste
• 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