Mediterranean-Style Stuffed Lamb Shoulder

Ingredients:

• Lamb shoulder (Boneless) – 2 kg
• Greek yogurt – 1/2 cup
• Fresh Mint leaves – 1/2 cup (Finely Chopped)
• Pistachios – 1 cup (Chopped)
• Red pepper flakes – 1/2 teaspoon
• Olive oil – 2 tablespoons
• Salt – To Taste
• Black pepper – To Taste
• Quinoa – 1 cup (Cooked)

Instructions:

1. Preheat your oven to180°C (350°F).
2. In a bowl, mix Greek yogurt, mint, pistachios, red pepper flakes, and a dash of salt and pepper. This mixture is your stuffing.
3. Lay out your lamb shoulder and season it with salt and pepper on both sides.
4. Then spread the stuffing mixture onto the open side of the lamb shoulder, make sure to leave a bit of a border to prevent overflow during cooking.
5. Roll up the lamb shoulder into a log and secure it with kitchen twine.
6. Heat olive oil in a large oven-safe pan over medium-high heat. Add the stuffed lamb shoulder and brown it on all sides.
7. Move the pan to the preheated oven, and roast for about 1 hour and 30 minutes, or until the internal temperature is 65°C (150°F).
8. Allow the lamb shoulder to rest for 10 minutes before slicing, while you cook the cooked quinoa in the lamb juices left in the pan.

Nutritional Value per Serving:

• Calories: 540
• Protein: 55g
• Fat: 32g
• Carbs: 21g

Plating:

Slice the stuffed lamb shoulder into 1-inch thick spirals. Each spiral will showcase the colorful, textured filling. On a large warm plate, create a base with the lamb-infused quinoa. Carefully place the sliced lamb shoulder on top, arranging the slices in a staggered manner for visual impact. Garnish with some fresh mint leaves and a sprinkle of crushed pistachios to add a touch of green and reinforce the flavor theme. The final dish should look warm, inviting, and undeniably savory.