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Fusion Kitchen
High ProteinGluten-Free
Herb-Stewed Lamb with Whipped Labneh
A French braise technique meets a Levantine spice base — cinnamon, sumac and preserved lemon simmered low and slow, finished with cool whipped labneh and mint oil.
Serves
4 servings
Pomegranate Spritz
Zinfandel
Categories
Fusion KitchenNutrition per Serving
780
Calories
52g
Protein
48g
Fat
22g
Carbs
7g
Sugar
5g
Fiber
840mg
Sodium
146mg
Chol
Ingredients
For 4 servings
2 lb
2 tbsp
1 tsp
1
1
4
2 cups
1 cup
2 tbsp
0.25 cup
Instructions
1
Sear the lamb
Pat lamb dry and sear in batches over high heat until deeply browned on all sides; set aside.
10 min2
Build the braise
Soften onion and garlic in the same pot, stir in sumac and cinnamon, then return lamb with stock and preserved lemon.
8 min3
Braise low and slow
Cover and simmer on low for 1.5 hours, or until the lamb shreds easily with a fork.
90 min4
Whip and plate
Whip labneh with a pinch of salt, spoon onto plates, top with braised lamb and a drizzle of mint oil.
5 min