Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto – Food & Hom
Slow-roasted lamb shoulder with chickpeas, garlic and rosemary, finished with a vibrant preserved-lemon, pistachio and mint pesto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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
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