dinner

Smoky Paprika Roasted Lamb Shoulder with Saffron Orzo and Apricot-Almond Gremolata

Name: Smoky Paprika Roasted Lamb Shoulder with Saffron Orzo and Apricot-Almond Gremolata
Ingredients: 1.5 lb (680 g) Boneless lamb shoulder, trimmed of excess fat; 2 tbsp (16 g) Smoked paprika; 1 tsp (2 g) Ground cumin; 1 tsp (1 g) Dried oregano; 1.5 tsp (9 g) Kosher salt; 1 tsp (2 g) Black pepper, freshly ground; 3 tbsp (45 ml) Extra virgin olive oil; 1 medium (150 g) Yellow onion, thinly sliced; 4 cloves (12 g) Garlic cloves, minced; 0.5 cup (120 ml) Dry white wine; 2 cups (480 ml) Low-sodium chicken broth; 1.5 cups (270 g) Orzo pasta; 0.5 tsp (0.5 g) Saffron threads; 0.33 cup (50 g) Dried apricots, finely chopped; 0.33 cup (40 g) Slivered almonds, toasted; 0.33 cup (20 g) Fresh parsley, chopped; 1 tsp (2 g) Lemon zest; to taste Flaky sea salt, for finishing

Nutrition

1411

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(18)

Boneless lamb shoulder, trimmed of excess fat1.5 lb (680 g)

Smoked paprika2 tbsp (16 g)

Ground cumin1 tsp (2 g)

Dried oregano1 tsp (1 g)

Kosher salt1.5 tsp (9 g)

Black pepper, freshly ground1 tsp (2 g)

Extra virgin olive oil3 tbsp (45 ml)

Yellow onion, thinly sliced1 medium (150 g)

Garlic cloves, minced4 cloves (12 g)

Dry white wine0.5 cup (120 ml)

Low-sodium chicken broth2 cups (480 ml)

Orzo pasta1.5 cups (270 g)

Saffron threads0.5 tsp (0.5 g)

Dried apricots, finely chopped0.33 cup (50 g)

Slivered almonds, toasted0.33 cup (40 g)

Fresh parsley, chopped0.33 cup (20 g)

Lemon zest1 tsp (2 g)

Flaky sea salt, for finishingto taste

Instructions

Preheat your oven to 325°F (160°C).

Pat the lamb shoulder dry with paper towels. In a small bowl, combine the smoked paprika, cumin, oregano, 1 tsp kosher salt, and 1 tsp black pepper. Rub this spice mixture all over the lamb shoulder.

Heat 1 tbsp of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 3-4 minutes per side. Remove the lamb from the pot and set aside.

Add the sliced onion to the pot and cook, stirring occasionally, until softened and lightly golden, about 6-8 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it bubble and reduce by half, about 2-3 minutes.

Return the lamb to the pot. Add the chicken broth. The liquid should come about halfway up the sides of the lamb. Bring to a simmer, then cover the pot tightly and transfer to the preheated oven.

Braise the lamb for 3 to 3.5 hours, or until it is fork-tender and easily pulls apart. The aroma should be rich and deeply savory.

Once the lamb is tender, carefully remove it from the pot and place it on a cutting board. Tent loosely with foil and let it rest for at least 15 minutes.

While the lamb rests, prepare the saffron orzo. Skim off any excess fat from the braising liquid in the pot, leaving about 2 tbsp. Add the remaining 2 tbsp of olive oil to the pot. Stir in the orzo pasta and toast for 1-2 minutes until lightly fragrant.

Add the saffron threads and 1.5 cups of water (or more broth if you have it). Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed. Stir occasionally to prevent sticking.

While the orzo cooks, make the gremolata. In a small bowl, combine the chopped dried apricots, toasted slivered almonds, chopped fresh parsley, and lemon zest. Stir to combine.

Shred the rested lamb shoulder into large chunks using two forks. Season the shredded lamb with a little more salt and pepper to taste.

To serve, spoon a generous portion of the saffron orzo into shallow bowls. Top with a pile of the shredded lamb. Spoon the apricot-almond gremolata over the lamb. Finish with a sprinkle of flaky sea salt.