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Nutrition Facts

Serving Size
Amount Per Serving
Calories353
% Daily Value
Total Fat 18g46%
 Saturated Fat g%
Cholesterol 82mg
Sodium 74mg
Total Carbohydrate 11.25g13%
 Dietary Fiber 2.2g2%
 Sugars 9g10%
Protein 22g25%
Calcium1%
Iron12%
Prep Time
Cook Time
Total Time
Makes
Calories

15 min.

320 min.

335 min.

4

353

Roasted Lamb with Blueberries, Mixed Greens and Chicory

Try a little blueberry with this roasted lamb dish that also works as a salad. Blueberries are full of antioxidants.

Ingredients:

4 lb. shoulder of lamb (leave the bone attached)
4 tbsp olive oil
2 tbsp lemon juice
3 tsp dried mint
1½ tbsp chopped thyme
1 head of garlic, cut in half (lengthwise)
4 cups of mixed greens (mache)
3 chicories, cut in half lengthwise
2 tbsp honey
4 large sprigs of rosemary
4 sage leaves
1 cup of blueberries
Salt and pepper
Dressing: 2 tsp olive oil, 3 tbsp lemon juice, 1½ tbsp honey, ½ tsp ground cinnamon, 1 tbsp pomegranate molasses (you can substitute with balsamic vinegar )

Instructions:

1Preheat the oven to 300 degrees. Roast in a deep pan skin side up, and cover skin with 1 tbsp. of olive oil, lemon juice, mint, thyme, 1 tsp. of salt and black pepper. Rub into the flesh, place the garlic halves on each side of lamb, garlic cut side down. Cover with a roasting pan lid (or foil). Roast for 5 hours. Baste the meat with the juices from the pan. Once tender, remove from oven and let meat rest for 5-7 minutes. Then cut into small pieces and discard fatty pieces. Remove liquid from the lamb. A sieve or colander handy will do the job.
2Increase oven heat to 400 degrees Put the greens and chicory in a bowl with 2 tablespoons of olive oil, the honey and ¼ of a teaspoon of salt and mix well. Lay on a baking tray along with the rosemary and sage, and cook in the oven for 10 minutes or until a knife cuts through the thickest part easily. Set aside.
3While the chicory and greens are cooking place the blueberries in a bowl, add a pinch of salt, 1/2 a tbsp. of olive oil and mix gently. Place on a tray and cook in the oven, alongside the leaves, for 5 minutes or until they start to soften but do not let them burst from the heat. Remove.
4For the dressing, whisk together all the ingredients, use a fork and gently mash some of the blueberries to release their juices and set aside for 5 minutes. Assemble by laying the chicory and mustard greens on a large platter,top with the warm lamb. Spoon the blueberries over the lamb and drizzle the dressing over everything. Serve at once.