This is phenomenal. Whole30 compliant. It was hard for me to make the salad because the meat tastes so good by itself. You can put this on pita bread or 4 ingredient whole wheat tortillas, but if you're trying to cut back on grains, the salad is the way to go. You can use the dressing in the recipe (which i recommend!), or you could sub in Paleo tzatziki. The meat takes a while, but it makes great leftovers, or you can freeze it for a quick meal when you need it.
With a sharp knife, cut the lamb shoulder into 3- to 4-inch chunks. You don't want them bite-sized. Place the lamb pieces in a large ziplock bag.
In a small bowl, rub the mint and oregano leaves between your palms to crush them. Add the cumin, Aleppo pepper, garlic powder, salt, and black pepper; mix with a fork until blended. Add the spice blend to the bag, zip it closed, and shake assertively until all the lamb pieces are coated with the spices.
Place the lamb in a large, deep pot. Pour the lemon juice into the bottom of the pot, then add water to just cover the meat.
Place the pot on high heat and bring the water to a rip-roaring boil. When it's rolling, reduce the heat to keep a steady, strong simmer with the pan uncovered. The liquid should bubble a fair amount, but should not be a vigorous boil. While it's cooking, it will look like uninspired soup. Do not be discouraged! As the water evaporates, the acidic qualities of the lemon juice tenderize and flavor the meat.
At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Allow all the water to cook out of the pan and watch as the meat magically fries and caramelizes in the fat and fruit juice.
Carefully turn the hunks of meat — without shredding them — to brown all sides, then remove the hunks to a plate and let them rest for 5 minutes before eating.
While the meat rests, make the dressing. In a small bowl, crush the dried mint with your fingers, then add mayo, parsley, za’atar, Aleppo pepper, and garlic. Blend well with a fork. Drizzle in the lemon juice, mixing with the fork, then taste and season with salt and pepper.
Arrange the raw vegetables on the plate, add the lamb, drizzle with the dressing, and sprinkle with minced, fresh herbs.
We didn't have za'atar and used crushed red pepper instead of aleppo pepper and it turned out great
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (407g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 219 (43%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 197.7mg||61 %|
|Sodium 303.1mg||10 %|
|Potassium 1020.4mg||27 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.1g|
|Protein 60.4g||86 %|
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Calories per serving: 511
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