Pulled Lamb with Cashew Tahini

Freezer Friendly

Indulge in the rich flavors of the Mediterranean. Tender lamb, slow-cooked to perfection, nestled over roasted eggplants and finished with a creamy cashew tahini sauce: This flavorful and satisfying starter is a true gem.

Yields 8 servings

• Pulled Lamb
• 1 (3-lb) netted boneless lamb roast (neck or shoulder)
• 1 Tbsp kosher salt
• ½ tsp coarsely ground black pepper
• 2 large onions, sliced
• 4 cloves garlic, crushed
• ¼ cup olive oil

Cashew Tahini

• 1 cup raw cashews
• ¾ cup lukewarm water
• ¼ cup fresh lemon juice
• 4 Tbsp oil
• 3 cloves garlic
• 1 tsp garlic powder
• ½ tsp sea salt

Roasted Eggplant

• 4 mini eggplants
• kosher salt, to taste
• coarsely ground black pepper, to taste
• Garnish
• microgreens

Prepare the pulled lamb: Leave netting on lamb. Pat lamb dry with a paper towel. Season all over with kosher salt and pepper.

Place onions and garlic into a large skillet or 6-quart pot. Add olive oil. Push onions to one side and place lamb roast on the other side. Over medium-high heat, brown meat for 1–2 minutes per side. Spread onions out under the meat. Lower heat to medium-low and allow meat to slow pan roast, covered, for about 4 hours, turning every hour. Lamb is ready when pierced with a fork and it releases easily.

Remove netting from lamb. Shred by hand or with two forks. Remove and discard any fat or tough pieces. Mix lamb with the onions and garlic. Refrigerate until ready to use.

Prepare the cashew tahini: Soak cashews in water for 1 hour. Soaking helps yield a smooth consistency.

In the bowl of a food processor fitted with the S-blade, process all tahini ingredients until creamy and smooth. Refrigerate until ready to use.

Prepare the roasted eggplant: Preheat oven to 400°F. Line a baking sheet with parchment paper; coat with cooking spray.

Rinse eggplants; cut in half lengthwise. Score the flesh of each half on a diagonal.

Place eggplant halves, flesh-side down, on prepared baking sheet. Roast, uncovered, for 25 minutes. Remove from oven; sprinkle flesh with kosher salt and pepper.

To serve: Place an eggplant half, flesh-side up, onto the center of each plate. Top with a mound of pulled lamb. Drizzle with cashew tahini. Garnish with microgreens.

Tip: Pulled lamb can be made in advance and frozen. Defrost when ready to use. One batch of pulled lamb yields more than 8 servings. Prepare additional eggplants to feed a crowd or set aside extras for a different use.