Name: Slow-roast Shoulder of Moroccan Lamb with Couscous
Cook time: 4 h 15 min
Yield: 4
Ingredients: FOR THE LAMB; 2kg shoulder of lamb; 1 sprig rosemary; 4tbsp harissa paste; 4 garlic cloves, peeled; 25ml olive oil; 2 large onions, diced; 500ml chicken stock; 400g can chopped tomatoes; 100g dried apricots, chopped; 100g sultanas; Sea salt and freshly ground black pepper; FOR THE COUSCOUS SALAD; 200g couscous; 50g shelled pistachios, chopped; 50g flaked almonds; 50g pine nuts; 50g dried apricots, chopped; 1 small bunch each mint, parsley and coriander, chopped, with 2tbsp reserved mixed herbs for garnish; 100g pomegranate seeds; Zest and juice 2 unwaxed lemons; TO SERVE; 4 preserved lemons, sliced

VMG Recipes