Slow Roasted Shoulder of Moroccan Lamb with Cous Cous
This Slow Roasted Shoulder of Moroccan Lamb with Cous Cous is packed with amazing flavours including harissa, rosemary, garlic, sultanas and apricots! Delicious!
Ingredients
- 1 x 2kg shoulder lamb
- 1 bunch of rosemary
- 2 tbs harissa
- 4 cloves garlic
- 25ml olive oil
- salt and pepper
- 2 large onions, peeled and diced
- 500ml Chicken Stock
- 1 x 400g tin chopped tomatoes
- 100g apricots, chopped
- 100g sultanas
Cous Cous
- 200g cous cous
- 50g shelled pistachios chopped
- 50g flaked almonds
- 50g pine nuts
- 50g dried apricots chopped
- 1 small bunch mint, parsley and coriander, chopped
- 100g pomegranate seeds
- 2 lemon juice and zest
To serve:
- 4 preserved lemons sliced
- tbs of the herbs from above
Method
Preheat the oven to 170 degrees.
Pop the lamb onto a roasting tray. Mix all the ingredients together and pour over the lamb. Add water to cover. Cook in the oven for two hours covered in foil, take off the foil and cook for another 2 hours.
Mix all the ingredients together for the cous cous salad.
To serve, spoon the salad onto a platter and top with lamb sauce, lemons and more herbs.
Ingredients
- 1 x 2kg shoulder lamb
- 1 bunch of rosemary
- 2 tbs harissa
- 4 cloves garlic
- 25ml olive oil
- salt and pepper
- 2 large onions, peeled and diced
- 500ml Chicken Stock
- 1 x 400g tin chopped tomatoes
- 100g apricots, chopped
- 100g sultanas
Cous Cous
- 200g cous cous
- 50g shelled pistachios chopped
- 50g flaked almonds
- 50g pine nuts
- 50g dried apricots chopped
- 1 small bunch mint, parsley and coriander, chopped
- 100g pomegranate seeds
- 2 lemon juice and zest
To serve:
- 4 preserved lemons sliced
- tbs of the herbs from above
Method
Preheat the oven to 170 degrees.
Pop the lamb onto a roasting tray. Mix all the ingredients together and pour over the lamb. Add water to cover. Cook in the oven for two hours covered in foil, take off the foil and cook for another 2 hours.
Mix all the ingredients together for the cous cous salad.
To serve, spoon the salad onto a platter and top with lamb sauce, lemons and more herbs.
