Eight-Hour Lamb Shoulder with Couscous and Labne
Cook eight-hour lamb shoulder with Israeli couscous and labne, a tender and flavourful dish that’s a showstopper for Sunday roasts or celebrations.
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Ingredients
- 150 gm Greek yoghurt
- 1 cup (loosely packed) coarsely chopped coriander
- 2 tbsp each coriander and cumin seeds, and sumac, plus extra sumac to serve
- 6 garlic cloves
- 2 lemons, rind finely grated, lemons thinly sliced
- 2 tbsp olive oil
- 1 lamb shoulder (about 1.8kg)
- Pearl couscous
- 2 onions, thinly sliced
- 3 garlic cloves, thinly sliced
- ½ tbsp cumin seeds, coarsely crushed
- 300 gm pearl couscous
- 550 ml chicken stock
- 80 gm barberries or currants
- 1 cup each (loosely packed) coarsely torn mint and parsley
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