Spiced Lamb Shoulder with Greek Yogurt & Quinoa Salad

Ingredients:

• One 1.5 lbs bone-in lamb shoulder
• 1 cup quinoa
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup Greek yogurt
• 1 medium sized cucumber
• 1 lemon
• A handful of fresh dill, finely chopped
• A handful of fresh mint, finely chopped

Cooking Instructions:

1. Preheat your oven to 325 degrees F.
2. Season the lamb shoulder with cumin, coriander, cinnamon, salt, and pepper. Place in a tightly fitting roasting pan. Add 2 cups of water, cover the pan tightly with foil, and roast for four hours.
3. Meanwhile, rinse quinoa under cold water until water runs clear. Add quinoa and vegetable broth to a pot and bring to a boil. Reduce heat to low, cover and let it simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Then, fluff with a fork.
4. In a separate bowl, mix Greek yogurt, diced cucumber, zest and juice of one lemon, dill, mint, salt, and pepper. Refrigerate until served.
5. Allow the lamb to rest for at least 15 minutes after it’s out of the oven. Shred it using two forks, then toss the shredded meat in the cooking juices.
6. Add the shredded lamb to the quinoa and mix well.

Nutrition Info (Per Serving):

• Calories: 550
• Protein: 60 gms
• Fats: 21 gms
• Carbs: 27.8 gms

“Plating”:

Place a generous scoop of the Lamb & Quinoa mixture in the middle of a deep plate. Then, top it with a spoonful of the cooling Greek yogurt mixture. Garnish with a few fresh sprigs of dill and mint and a squeeze of lemon. The plates should present a contrast between the hearty quinoa salad and the delectably spiced lamb, topped off with the creaminess of the Greek yogurt. The result is a vibrant, wholesome plate that’s brimming with flavors and textures.