Name: Slow-Roasted Lamb Shoulder with Jewelled Couscous
Prep time: 1 h
Cook time: 5 h
Total time: 6 h 10 min
Yield: 8
Ingredients: 2 kg lamb shoulder bone-in; 350 ml lamb stock; 15 ml pomegranate molasses; 2 tins chickpeas, drained and rinsed; 30 ml lemon juice; 100 ml chopped flatleaf parsley; 100 ml chopped coriander; 1 small shallot or red onion, chopped; 2 garlic cloves, crushed; 15 ml freshly grated ginger; 5 ml ground cumin; 2 ml chilli flakes or cayenne pepper; 2 ml turmeric; 60 ml olive oil; 1 tbsp sea salt; 300 g instant couscous, cooked according to instructions; Salt and black pepper; 30 ml olive oil; 1 onion, thinly sliced and sautéed in olive oil; 2 ml turmeric; 5 ml cumin seeds; 5 ml paprika; 1 Zest of lemon; 15 ml pomegranate molasses or honey; 45 ml lemon juice; 60 ml chopped flatleaf parsley; 60 ml chopped mint; 60 ml chopped spring onion; 1 of Seeds pomegranate

Slow-Roasted Lamb Shoulder with Jewelled Couscous

This recipe features a succulent lamb shoulder slow-roasted to tender perfection, infused with a vibrant chermoula paste and a touch of sweet pomegranate molasses. Served alongside a colourful and flavourful jewelled couscous, studded with herbs, spices, and pomegranate seeds, this dish is a delightful and aromatic centrepiece.

Prep Time 1 hr Cook Time 5 hrs Rest Time 10 mins Total Time 6 hrs 10 mins Difficulty: Intermediate Cooking Temp: 150 C Servings: 8 Best Season: Suitable throughout the year

Method

To Make the Chermoula Paste

Place all the chermoula paste ingredients (including sea salt) in a food processor and blend until a smooth paste forms.

To Slow-Roast the Lamb

Place the lamb shoulder in a casserole dish. Spoon two-thirds of the chermoula paste over the lamb and rub it in thoroughly to coat the meat. Season with salt and pepper. Let it stand at room temperature for 1 hour to marinate.
Preheat the oven to 150°C (Celsius).
Drizzle the pomegranate molasses over the lamb and pour the lamb stock into the casserole dish.
Cover the casserole dish and cook in the preheated oven for 3 hours and 30 minutes.
Add the drained and rinsed chickpeas to the casserole. Cover and cook for another hour.
Remove the lid for the last 30 minutes of cooking and continue to cook until the lamb is golden brown and very tender.

To Make the Jewelled Couscous

Add the olive oil and a pinch of salt to the cooked couscous. Fluff it gently with a fork.
In a separate bowl, combine the sautéed onion, turmeric, cumin seeds, paprika, lemon zest, pomegranate molasses (or honey), lemon juice, chopped parsley, chopped mint, and chopped spring onion. Mix well.
Gently mix the vegetable and herb mixture into the fluffed couscous.
Taste the couscous and adjust the seasoning (salt and pepper) as needed.

To Serve

Transfer the slow-roasted lamb shoulder and chickpeas to a serving platter.
Spoon the remaining chermoula paste over the lamb.
Garnish with fresh pomegranate seeds.
Serve the slow-roasted lamb alongside the jewelled couscous.