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Braised Lamb with Chickpea Salad
This hearty meal features lamb shoulder slow roasted with hints of garlic, mint, and sun-dried tomato, then topped with a spiced tomato butter. Savor it over a bed of Israeli couscous with roasted pine nuts, kale, and parsley, along with a side of carrot-chickpea salad.
Nutritional facts
Protein
66g
Carbs
75g
Calories
970
Fat
46g
Ingredients
Canola and Olive Oil Blend, Bay Leaf, Sun Dried Tomatoes, Butter, Carrots, Mint, Coconut Aminos, Black Pepper, Cumin, Cinnamon Stick, Garlic, Granulated Onion, Fennel Seed, Corn Starch, Sugar, Worcestershire Sauce, Kosher Salt, Israeli Couscous, Shallot, Baharat, Cider Vinegar, Chicken Base, Grapeseed Oil, Granulated Garlic, Kale, Canned Chickpeas, Pine Nuts, Lemon Juice, Crushed Red Pepper, Italian Parsley, Lamb
Reviews
3.6
Based on 14 reviews
Couldn’t taste the lamb because it was covered in a bad tasting strong sauce.
Rosa Klein · 11/11/24
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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