Description
A flavorful dish combining tender lamb shoulder, fresh mint gremolata, creamy whipped labneh, and crunchy pistachios.
Ingredients
Scale
- 2 pounds lamb shoulder
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup whipped labneh
- 1/4 cup pistachios, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 300°F (150°C).
- Season the lamb shoulder with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium heat and sear the lamb until browned.
- Cover the pot and transfer it to the oven.
- Cook for 3-4 hours, until the lamb is tender.
- In a bowl, mix chopped mint, parsley, and minced garlic to create the gremolata.
- Once the lamb is cooked, shred it and serve it on a bed of whipped labneh.
- Top with mint gremolata and garnish with chopped pistachios.
Notes
- Let the lamb rest before shredding for better texture.
- For extra flavor, marinate the lamb overnight.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg