Slow-cooked lamb shoulder with orange & pistachio couscous & minted yo– Provenance Village Butcher D
Preheat oven to 180°C. Score lamb shoulder and stuff with garlic. Drizzle with sour cherry molasses, cumin, and salt. Bake covered for 3 hours 30 mins, then uncover for final hour. For couscous:...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at provenancebutcher.com.
Ingredients
- 3-4kg lamb shoulder bone-in
- 3 tbs sour cherry molasses
- 13g sliced garlic cloves
- 4g pan-roasted cumin seeds
- 1 tbs sea salt
- 200g water
- 200g couscous
- 230ml freshly squeezed orange juice boiled
- 30g roasted and crushed pistachios
- 100g dry cherries chopped
- 15g chopped coriander
- Good pinch salt
- Few turns freshly cracked black pepper
- 100g Greek yoghurt
- 1 large tbs mint sauce
- 1 tsp sea salt
- 1 tbs lemon juice
- 2 tbs finely chopped mint
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