Goat Shoulder Braised With Prunes And Preserved Lemons Food

SLOW ROASTED GOAT SHOULDER (LEBANESE STYLE)

Slow Roasted Goat Shoulder (Lebanese Style) image

This slow roasted goat shoulder is rubbed with middle eastern spices and then cooked to fork tender.

Provided by Ashley Adamant

Time P1DT4h20m

Number Of Ingredients 5

Ingredients

1 goat shoulder (3 1/2 to 4 lbs)
2 tbsp preserved lemon, minced (or lemon zest)
2 tbsp Baharat spice mix (see note)
2 tsp salt
2 tsp garlic powder

Steps:

Make a paste by mixing the spices with the preserved lemon (or a dry rub without the preserved lemon). Rub the shoulder refrigerate for 12 to 24 hours to allow the rub to season the meat.
Place the goat shoulder on a wire rack above a roasting pan with a bit of water at the bottom. Roast the goat shoulder at 325 degrees for about 4 hours, until the meat is fork tender.

AIOLI WITH BLACK GARLIC AND PRESERVED LEMON

Aioli with Black Garlic and Preserved Lemon image

A great sauce for lamb, beef, or whatever you think you'll like it on.

Provided by Andy Surowiec

Categories Dips and Spreads

Time 10m

Yield 20

Number Of Ingredients 5

Ingredients

3 heads black garlic
1 preserved lemon
5 ounces balsamic vinegar
2 ounces soy sauce
10 ounces extra-virgin olive oil

Steps:

Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.

Nutrition Facts : Calories 146.6 calories, Carbohydrate 4.8 g, Fat 14.1 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2 g, Sodium 776.6 mg, Sugar 1.4 g

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