Lamb Shoulder with Mint Chermoula
Ingredients
- Mint Chermoula
1 teaspoon coriander seed
1 teaspoon cumin seed
3 cloves garlic
1/2 cup olive oil
1/2 cup parsley leaves
1/2 cup mint leaves
1/3 cup cilantro leaves
1 teaspoon aleppo pepper
Zest and juice of 1 lemon
salt and pepper
- Lamb Spice
1 tablespoon coriander seed
2 teaspoons cumin seed
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
- To Assemble
1/2 pound lamb shoulder
2 tablespoons lamb spice
2 roased red bell peppers, sliced
4 cherry tomatoes, halved
1/2 cup diced cucumber
Squeeze of lemon juice
Salt and pepper
2 tablespoon mint chermoula
Sweet alyssum flowers and red- sorrel for garnish
Directions
- Mint Chermoula
- In a small skillet over medium heat, toast the coriander and cumin seeds until fragrant. Grind and add to a high powered blender with the remaining ingredients. Blend until smooth. Set aside.
- Lamb Spice
- In a small skillet over medium heat, toast the coriander and cumin seeds and both peppercorns until fragrant. Grind, add to the remaining spices in a small bowl, and mix until well blended.
- To Assemble
- Rub the lamb shoulder with 2 tablespoons of the lamb spice and let sit overnight in the fridge. Preheat the oven to 375°F (191°C). Place the lamb in a roasting pan and roast, uncovered, for 25 minutes and then reduce the temperature to 275°F (13°C) and continue to roast for 2 hours, or until the meat matches an internal temperature of 200’F ‘C). Let rest for 30 minutes and then slice the roasted peppers, tomatoes, and cucumbers in the olive oil, lemon juice, salt, and pepper. Serve the sliced lamb shoulder atop the vegetables. Drizzle with the mint chermoula and garnish with the sweet alyssum flowers and red-veined sorrel.
Notes
- Net carbs: 6 gramsProtein: 32 grams Fat: 44 gramsCalories: 548
- recipe from Keto Like a Chef by Jason Raffin (affiliate link)