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Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto

Name: Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto
Yield: 80 - 10
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

September 28, 2023

Indulge in a culinary journey that combines tender, slow-roasted lamb shoulder with the rich flavours of chickpeas, preserved lemon, pistachio, and mint pesto. This exquisite recipe marries the succulence of perfectly cooked lamb with the earthy, nutty notes of chickpeas, all brought together by the zesty punch of preserved lemon and the freshness of mint. Prepare to savour every bite of this hearty and aromatic dish that’s sure to elevate your dining experience to new heights.

Not a fan of lamb? Try this lemon and rosemary roast chicken with chorizo stuffing.

Print Recipe

Slow-roasted lamb shoulder and chickpeas with preserved lemon, pistachio and mint pesto

Serves: 80 - 10

Cooking Time: 15 mins + 6 – 8 hrs, to slow-roast

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

Instructions

Preheat the oven to 150°C. Poke the lamb shoulder with the tip of a sharp knife a few times and place a few rosemary leaves in each slit. Season the lamb well and rub with olive oil.

Arrange the carrot, celery and onion in a large roasting dish and top with the lamb. Add the garlic heads and lemons to the dish and pour in the wine and stock. Cover with foil and place in the oven until the meat is falling off the bone, 6 – 8 hours.

Remove the foil, toss in the chickpeas and place under a preheated grill to crisp up the skin.

For the pesto, place all of the ingredients in a blender and blitz until combined, but still chunky, adding enough olive oil to form a sauce.

Serve the lamb on a platter with the garlic. Squeeze the preserved lemons over and serve with the pesto.