Roast Shoulder Of Lamb
This recipe features a succulent shoulder of lamb roasted to perfection with aromatic garlic, cumin, and rosemary. Tender and caramelized vegetables accompany the lamb, complemented by a refreshing yoghurt dressing and a vibrant herb-infused couscous. Enjoy a deliciously balanced meal with this flavorful and wholesome dish.
— Constant Cookbook
Ingredients
- 1.5kg shoulder of lamb on the bone
- 4 cloves of garlic, cut in half
- Drizzle of Olive Oil
- Salt & pepper
- 1tbsp ground cumin
- 2 sprigs rosemary
- 3 carrots
- Half butternut squash
- 2 red onions
- 1 aubergine
- 2 red peppers
- Drizzle of honey
- Peel of half an orange
- For the dressing
- 500g set natural yoghurt
- 1 crushed garlic clove
- 10 â€Â" 15 leaves fresh mint
- 1 tbsp of mint jelly (preferably Baxters)
- 50g Feta Cheese
- Pinch of salt & pepper
- Drizzle Extra Virgin Olive Oil
- For the Cous Cous
- 500g cous cous
- 1 ltr chicken stock
- Juice of 2 lemons
- 2 tbsp castor sugar
- Olive Oil
- Lots of soft herbs like parsley, coriander & chives
- Salt & pepper
Instructions
- Make 8 incisions in the lamb shoulder evenly spaced apart, just big enough for the garlic to be inserted.
- Cut the garlic cloves in half lengthways and add to the incisions in the meat.
- Drizzle the meat liberally with olive oil.
- Season with salt, pepper & cumin powder.
- Place the 2 rosemary springs on top, cover with foil and bake for about 2 to 2.5 hours at 165 â 170C.
- Remove the foil and drizzle the lamb with honey.
- Grate the orange zest over.
- Toss the cut vegetables in olive oil and salt & pepper.
- Add the seasoned vegetables around the meat.
- Return to the oven and continue to cook for 30 to 45 minutes of until the lamb is caramelised and the veg is tender.
- For the Yoghurt Dressing
- Place all the ingredients in a liquidiser or blender and pulse until smooth
- For the Couscous
- Place the couscous in a bowl or tray and lightly coat with olive oil.
- Pour the boiling stock over, mix gently and cover with cling film.
- Allow to sit until liquid has fully absorbed.
- Make a syrup with the lemon, sugar and keep it warm.
- Place the herbs in a liquidiser with some olive oil & blend to a fine pesto / oil.
- Pour the warm syrup in to the liquidiser as its mixing â this will turn your mixture a bright green colour.
- Mix thoroughly, check seasoning & serve.
Yield
Serves 2
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