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
970kcal
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
Contains milk, fish, pine nuts, coconut, wheat, soybeans.
Reviews
4.5
Based on 38 reviews
Sergio · 08/27/25
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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