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Moroccan Lamb Roast With Chickpeas and Apricots

Moroccan Lamb Roast With Chickpeas and Apricots
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Prep Time: 25 min Serves: 4
Cooking Time: 35 min Yield: 1 lamb shoulder
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With the savory hominess of the lamb, the nutty flavor of the chickpeas, the warm sweetness of faded apricots and the pepperiness of kale, this a recipe just as cozy on a cool fall evening as it is on a warm summer night.

Ingredients

  • 3/4 lb Lamb, domestic, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
  • 5 tbsp Olive Oil
  • 3 clove garlic, thinly sliced
  • 1 tsp Fresh Oregano
  • 1 tsp Basil, fresh
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper
  • 1 Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids
  • 4 tbsp Chopped Onion, minced
  • 2 apricot, quartered
  • 5 cups Kale

Directions

1. Preheat oven to 400°F.
2. Stuff fresh herbs and garlic slices inside roast.
3. Evenly coat outside of roast with a tbsp of olive oil and season with salt and pepper.
4. Heat a large sauté pan until water drops immediately evaporate when tossed in. Add 1 tablespoon olive oil to pan and sear each side of roast for about a minute. Remove and reserve.
5. Drain chickpeas, toss with minced onion and 1 tablespoon of olive oil and season with salt and pepper.
6. Stem kale, toss with 1 tablespoon of olive oil, salt and pepper. Do same with quartered apricots.
7. Lay kale leaves in a pile on the bottom of sheet pan. Top evenly with chickpeas to cover kale as completely as possible. Place roast on top and apricots along edges of kale to cover.
8. Reduce heat to 350°F and cook for about 30 minutes or until internal temperature of meat reaches 145°F. Remove from oven, rest meat for 5 minutes before slicing. Divide into 2 portions and serve.

PC: Arthur Bovino

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