Moroccan Roasted Lamb with Chickpea Puree

Ingredients:

• 600g Boneless Lamb Shoulder
• 2 Tbsp Moroccan Spice Mix
• Salt to taste
• 1 Tbsp Olive Oil
• 2 cans Chickpeas (drained and rinsed)
• 2 cloves of Garlic
• 2 Tbsp Tahini
• Juice of 1/2 Lemon
• Fresh Mint, for garnish
• 250g roasted root vegetables (carrots, parsnips, etc.)

Cooking Instructions:

1. Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
2. Rub the lamb shoulder with salt, Moroccan spices, and 1/2 tablespoon olive oil. Place it in a roasting dish.
3. Roast the lamb in the oven for about 60 minutes, or until it’s medium-rare.
4. While the lamb is roasting, prepare the chickpea puree. In a food processor, blend chickpeas, garlic, tahini, lemon juice, 1/2 tablespoon olive oil until it becomes a smooth puree. Salt to taste.
5. Remove the lamb from the oven and let it rest for 15 minutes.
6. Slice the lamb and serve it over a bed of chickpea puree and roasted vegetables. Garnish with fresh mint.

Nutrition Facts per serving (4 servings):

• Calories: 548
• Protein: 47g
• Fats: 28g
• Carbs: 31g

Plating:

Arrange a generous spoonful of chickpea puree at the center of the plate. Right at the top of the puree, place the roasted vegetables building a tower. Lean the lamb slices against this tower. Sprinkle the whole dish with fresh mint leaves, letting them fall naturally around the plate. The finished dish should be vibrant and colorful, with the contrast between the rich texture of the lamb, the creamy chickpea puree, the contrasting colors of roasted vegetables, and the pop of green from the fresh mint.