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Member recipe

Roast Shoulder of Lamb

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Serves 2

with Cumin & Mint Yoghurt Dressing Ingredients

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  • 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 – 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


    1. 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 – 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.
    2. For the Yoghurt Dressing Place all the ingredients in a liquidiser or blender and pulse until smooth
    3. 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 – this will turn your mixture a bright green colour. Mix thoroughly, check seasoning & serve.

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