Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

Name: Slow-Roasted Lamb Shoulder with Almond-Mint Pesto
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 garlic clove, smashed; 3 kilograms lamb shoulder roasts, tied (have your butcher do this); 8 servings Lemon wedges, for serving; 473 milliliters mint leaves (from one 3-ounce bunch); 177 milliliters extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 8 servings Salt and freshly ground pepper; 85 grams slivered almonds

Need a gluten free and primal main course? Slow-Roasted Lamb Shoulder with Almond-Mint Pesto could be a great recipe to try. This recipe serves 8. One portion of this dish contains around 47g of protein, 38g of fat, and a total of 546 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have garlic clove, mint leaves, slivered almonds, and a few other ingredients on hand, you can make it. To use up the slivered almonds you could follow this main course with the Avocado Chocolate Ganache Mousse as a dessert. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

Season the lamb roasts generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roasts to room temperature before cooking.

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Salt And Pepper

Lamb

Wrap

Preheat the oven to 32

Equipment you will use

Oven

In a food processor, pulse the almonds with the garlic until finely chopped.

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Almonds

Garlic

Equipment you will use

Food Processor

Add the mint leaves, cheese and 3/4 cup of the oil and process until smooth. Season the pesto with salt.

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Mint

Cheese

Pesto

Salt

Cooking Oil

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

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Olive Oil

Equipment you will use

Frying Pan

Add the roasts and cook over high heat, turning, until browned all over, about 10 minutes.

Transfer the roasts to a large roasting pan and spread half of the pesto over them. Cover tightly with foil and roast for about 2 hours, until an instant-read thermometer inserted in the center of each roast registers 17

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Spread