Slow Braised Lamb Shoulder with Microwavable Couscous

Cook Time 4 hours (+ marination time)

Servings 4

Difficulty Easy

Ingredients

1 oyster cut lamb shoulder (1.6-1.8kg)

2 sprigs rosemary, roughly chopped
2 sprigs thyme, roughly chopped
2 sprigs oregano, roughly chopped
1 lemon, zested and juiced
1 whole garlic bulb, cut in half (skin on)
Extra virgin olive oil
Salt and pepper
1.5L chicken stock

175g San Remo Microwavable CousCous with Quinoa
1 cup cherry tomatoes, halved
¼ cup pistachio kernels
¼ cup dill, chopped finely

Method

In a large bowl, mix the lamb with the rosemary, thyme, oregano, lemon juice, lemon zest, garlic, a drizzle of olive oil and salt and pepper. Massage into the lamb until coated all over, add the lemon halves to the bowl and place in the fridge to marinate for at least 3 hours.

Preheat oven to 160°C. Take a large baking dish and add all of the marinating ingredients, and place the lamb skin side up. Pour chicken stock around lamb and cover with baking paper and then foil. Place into the oven and cook for 3-3.5 hours.

Remove foil and baking paper and turn oven up to 220°C and cook for a further 30 minutes. Remove lamb from the oven and place onto a serving platter and cover with foil. Strain remaining stock into a pan and reduce by half.

Cook Cousous as per packet directions. Into a bowl, mix couscous, tomatoes, pistachios and dill together.
Remove foil from the lamb, and pour stock over the top and serve with CousCous and lemon wedges.