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Nutrition Facts
Serving Size | |
Amount Per Serving |
Calories | 353 |
| % Daily Value |
Total Fat 18g | 46% |
Saturated Fat g | % |
Cholesterol 82mg | |
Sodium 74mg | |
Total Carbohydrate 11.25g | 13% |
Dietary Fiber 2.2g | 2% |
Sugars 9g | 10% |
Protein 22g | 25% |
Calcium | 1% |
Iron | 12% |
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
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2 tbsp lemon juice
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3 tsp dried mint
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1½ tbsp chopped thyme
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1 head of garlic, cut in half (lengthwise)
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4 cups of mixed greens (mache)
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3 chicories, cut in half lengthwise
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2 tbsp honey
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4 large sprigs of rosemary
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4 sage leaves
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1 cup of blueberries
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Salt and pepper
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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:
1 | Preheat 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.
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2 | Increase 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.
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3 | While 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.
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4 | For 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.
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