Greek lamb shoulder with cous cous and tzatziki - 9Kitchen
Preheat oven to 180°C. Remove meat from pack and place on baking try fat side up. Cook for 30 minutes ...
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Ingredients
- 1x Cleaver's Greek Seasoned Butterfly Lamb Shoulder
- 1½ cups cous cous
- 1½ cups chicken stock
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of lemon juice
- ¼ cup golden raisins
- ⅓ cup toasted flaked almonds
- half a bunch finely chopped parsley
- 1x 200g tub tzatziki
- lemon wedges to serve
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