Dinner · Spanish · 25 min
Smoky Paprika Roasted Lamb Shoulder with Saffron Orzo and Apricot-Almond Gremolata
- Calories
- 1551
- Protein
- 76g
- Carbs
- 75g
- Fat
- 98g
Ingredients
- 322.3 g boneless lamb shoulder
- 16 g smoked paprika
- 2 g ground cumin
- 1 g dried oregano
- 9 g kosher salt
- 2 g black pepper
- 18.587 ml extra-virgin olive oil
- 30 g yellow onion
- 12 g garlic
- 120 ml dry white wine
- 480 ml low-sodium chicken broth
- 54 g orzo pasta
- 0.5 g saffron threads
- 350 ml water
- 10 g dried apricots
- 18.8 g slivered almonds
- 20 g fresh parsley
- 2 g lemon zest
- 1 g flaky sea salt
Method
- 01Preheat oven to 325°F (160°C).
- 02Pat the boneless lamb shoulder dry with paper towels. In a small bowl, combine smoked paprika, ground cumin, dried oregano, 6 g of kosher salt, and 1 g of black pepper. Rub this mixture evenly all over the lamb shoulder.
- 03Heat 15 ml olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, about 3 to 4 minutes per side. Remove lamb and set aside.
- 04Add sliced yellow onion to the Dutch oven and cook until softened and golden, 6 to 8 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 05Pour in white wine to deglaze, scraping up browned bits, and simmer until reduced by half, 2 to 3 minutes.
- 06Return lamb to the pot and pour in low-sodium chicken broth. Bring to a simmer, cover tightly, and braise in the oven for 3 to 3.5 hours until the lamb is fork-tender (internal temperature above 145°F/63°C, resting 3 minutes minimum; target 195-203°F/90-95°C for shredded shoulder).
- 07Remove lamb to a cutting board, tent with foil, and let rest for 15 minutes before shredding with two forks. Season with remaining 3 g kosher salt and 1 g black pepper.
- 08Skim excess fat from braising liquid. Add remaining 30 ml olive oil to the pot over medium heat. Add dry orzo pasta and toast for 1 to 2 minutes. Stir in saffron threads and 350 ml water. Bring to a boil, reduce heat, cover, and simmer for 10 to 12 minutes until al dente.
- 09In a bowl, mix finely chopped dried apricots, toasted slivered almonds, chopped fresh parsley, and lemon zest for the gremolata.
- 10Plate the saffron orzo into a shallow bowl, top with shredded lamb, sprinkle with apricot-almond gremolata, and finish with flaky sea salt.
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