Piri Piri Roasted Lamb on Naan with Labneh
Ingredients
- 2 each Large White Onions — cut in quarters
- 16 ounces SupHerb Farms Fusions® Piri Piri
- 3 each Garlic Bulbs — halved
- 2 tablespoons Olive Oil
- 5 pounds Bone in Leg of Lamb
- 1 tablespoon Kosher Salt
- 2 teaspoons Freshly Ground Black Pepper
- 3 cups Water
- 30 Naan — small rounds
- 30 ounces Labneh
- 2 teaspoons Garlic — chopped
- 1 teaspoon Kosher Salt
- 1 tablespoon Lemon Zest
- 1 tablespoon Lemon Juice
- 2 tablespoons Mint — chopped
Categories
- Categories: Mediterranean, Middle Eastern, Portuguese
- Ingredients: Appetizers, Lamb, Small Plates, Snack
Preparation
- Preheat oven to 325 degrees.
- Place garlic and onions in the bottom of roasting pan.
- Criss cross score lamb.
- Rub with olive oil then season with salt and pepper.
- Rub entire lamb leg with 12 oz of SupHerb Farms Fusions® Piri Piri.
- Place lamb on top of garlic and onions and add 3 cups of water to bottom of pan.
- Cover with foil and place in oven for 3 ½ hours.
- Uncover and finish cooking for another hour or until fork tender.
- While lamb is cooking, flavor labneh by placing in bowl with garlic, kosher salt, lemon zest and lemon juice. Whisk to combine well. 1
- Place naan in foil and wrap to enclose. 1
- When lamb has 15 minutes to go, place naan in oven to warm. 1
- Remove lamb from oven and using forks or tongs, shred lamb and place in bowl and mix with rest of SupHerb Farms Fusions® Piri Piri. 1
- Place labneh on naan, top with shredded lamb and garnish with chopped mint.
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