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!
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 www.jamesmartinchef.co.uk.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Microplane
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Aluminum foil
- Oven
- Spoon
- Serving platter
Ingredients
- 1 x 2kg shoulder lamb
- 1 bunch of rosemary
- 2 tbs harissa
- 4 cloves garlic
- 25ml olive oil
- salt
- 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
- 4 preserved lemons sliced
- tbs of the herbs from above
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