Middle Eastern Spiced Shoulder of Lamb

Name: Middle Eastern Spiced Shoulder of Lamb
Cook time: 2 h
Yield: 6
Ingredients: 1 lamb shoulder, approx.1.2kg, part boned; 3 onions, 1 chopped and 2 thickly sliced; 4 garlic cloves, peeled; 5cm fresh ginger, peeled and chopped; Salt and black pepper; 2 tablesps, rapeseed or olive oil; Juice of 1 lemon; 1 tablesp. cumin; 1 tablesp. coriander; 1 teasp. turmeric; ½ teasp. ground cinnamon; 300g couscous; Zest and juice of 2 lemons; 2 tablesp. olive oil; 1 clove garlic, peeled and chopped; 300ml boiling water; 2 large tomatoes, chopped; ½ cucumber, seeded and diced; 1 handful fresh parsley; 1 handful fresh mint, chopped; Salt and fresh ground black pepper

The lamb could also be cooked in a slow cooker

6 people

2 h

Nutrition per serving

kcal

641kcal
protein

38g
saturates

14g
iron

3.2mg
carbs

46g

Ingredients

1 lamb shoulder, approx.1.2kg, part boned
3 onions, 1 chopped and 2 thickly sliced
4 garlic cloves, peeled
5cm fresh ginger, peeled and chopped
Salt and black pepper
2 tablesps, rapeseed or olive oil
Juice of 1 lemon

Spices

1 tablesp. cumin
1 tablesp. coriander
1 teasp. turmeric
½ teasp. ground cinnamon

Lemon and Herb Couscous

300g couscous
Zest and juice of 2 lemons
2 tablesp. olive oil
1 clove garlic, peeled and chopped
300ml boiling water
2 large tomatoes, chopped
½ cucumber, seeded and diced
1 handful fresh parsley
1 handful fresh mint, chopped
Salt and fresh ground black pepper

200mls natural yogurt
2 garlic cloves, peeled and chopped
Juice of ½ lemon
Small bunch mint leaves, finely chopped

Main

1 lamb shoulder, approx.1.2kg, part boned
3 onions, 1 chopped and 2 thickly sliced
4 garlic cloves, peeled
5cm fresh ginger, peeled and chopped
Salt and black pepper
2 tablesps, rapeseed or olive oil
Juice of 1 lemon

Spices

1 tablesp. cumin
1 tablesp. coriander
1 teasp. turmeric
½ teasp. ground cinnamon

Lemon and Herb Couscous

300g couscous
Zest and juice of 2 lemons
2 tablesp. olive oil
1 clove garlic, peeled and chopped
300ml boiling water
2 large tomatoes, chopped
½ cucumber, seeded and diced
1 handful fresh parsley
1 handful fresh mint, chopped
Salt and fresh ground black pepper

Garlicky Yogurt

200mls natural yogurt
2 garlic cloves, peeled and chopped
Juice of ½ lemon
Small bunch mint leaves, finely chopped

For the spice mixture, Mix all the spices together. Add to a food processor along with the chopped onion, garlic, ginger, salt and pepper. Pulse until a paste forms then add the oil and lemon juice, season well. Cut slits in the lamb to allow the flavours to sink in then rub the spice mixture onto the lamb shoulder. If you have time allow it to marinate for 1 hour.

To cook the lamb: Heat the oven to Gas Mark 3, 160°C (320°F). Arrange the onion slices in the bottom of a roasting tin and put the lamb on top. Pour 250ml of water around the lamb in the tin and cover with foil. Place in the oven and cook for 1 hour. Then remove the tin foil and turn the heat up to Gas Mark 4, 180°C (350°F) and cook for a further 30 minutes. When the lamb is cooked transfer it to a serving platter, cover loosely with foil, and let it rest while you prepare the couscous and yogurt.

To prepare the couscous: Place the couscous in a large bowl. Stir through the lemon zest and juice, olive oil, garlic and the boiling water. Cover and leave for 10 minutes. Take off the cover, fluff up the couscous with a fork and leave to cool before stirring through the tomatoes, cucumber and herbs. Taste and season. Transfer to a serving dish.

To prepare the garlicky yogurt: Combine all the ingredients. Taste and season.

To serve: Slice the lamb and serve with the couscous and garlicky yogurt.