Roast Shoulder of Lamb

Method

• step 1

  Make 8 incisions in the lamb shoulder evenly spaced apart, just big enough for the garlic to be inserted.

• step 2

  Cut the garlic cloves in half lengthways and add to the incisions in the meat.

• step 3

  Drizzle the meat liberally with olive oil.

• step 4

  Season with salt, pepper & cumin powder.

• step 5

  Place the 2 rosemary springs on top, cover with foil and bake for about 2 to 2.5 hours at 165 â 170C.

• step 6

  Remove the foil and drizzle the lamb with honey.

• step 7

  Grate the orange zest over.

• step 8

  Toss the cut vegetables in olive oil and salt & pepper.

• step 9

  Add the seasoned vegetables around the meat.

• step 10

  Return to the oven and continue to cook for 30 to 45 minutes of until the lamb is caramelised and the veg is tender.

• step 11

  For the Yoghurt Dressing

• step 12

  Place all the ingredients in a liquidiser or blender and pulse until smooth

• step 13

  For the Couscous

• step 14

  Place the couscous in a bowl or tray and lightly coat with olive oil.

• step 15

  Pour the boiling stock over, mix gently and cover with cling film.

• step 16

  Allow to sit until liquid has fully absorbed.

• step 17

  Make a syrup with the lemon, sugar and keep it warm.

• step 18

  Place the herbs in a liquidiser with some olive oil & blend to a fine pesto / oil.

• step 19

  Pour the warm syrup in to the liquidiser as its mixing â this will turn your mixture a bright green colour.

• step 20

  Mix thoroughly, check seasoning & serve.