Lamb with Winter Roots & Israeli Couscous – Saint Johns Butchery

Ingredients

• 500g diced lamb shoulder (or shoulder and neck chops)
• 3 tablespoons seasoned flour
• 1 leek, white part only, finely sliced
• 2 cloves garlic, coarsely chopped
• 1 large carrot, peeled and diced
• 1 large parsnip, peeled and diced
• 1/2 swede (about 150g), peeled and diced
• 1/2 cup dry white wine
• 2 cups beef or chicken stock
• 1 cup Israeli couscous, cooked (or mashed potato)
• Green vegetables, steamed
• Gremolata (very finely chop 2 cloves garlic, add 1/2 cup finely chopped parsley, grate the zest of 1-2 lemons and gently mix together)