Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardLamb Couscous
This tasty dish features stacks of Australian Made and Grown goodies! Try this colourful weekend dish that looks really attractive served on a large platter in the middle of the table. It requires a few hours in the oven but is hardly any work at all.
Ingredients
- 2kg lamb shoulder
- 1 onion, sliced
- 1 tbsp pomegranate molasses, plus extra to serve
- 300g couscous
- 1 large knob of butter
- 1 tsp harissa
- a small bunch of mint, leaves roughly chopped
- seeds from 1 pomegranate
- 1 lemon, sliced
Method
- Heat the oven to 190C/fan 170C/gas 5.
- Put the lamb into a roasting tin with the fatty side facing up. Scatter the onion around the lamb. Score the lamb with a sharp knife and rub in the pomegranate molasses with your hands. Season well. Add 2 mugs of water to the tin, then cover with foil and roast for 4 hours. Rest for 15 minutes before pulling chunks of the lamb off the bone with 2 forks.
- While the lamb is resting, put the couscous into a large bowl with a large knob of butter, the harissa and seasoning, then add enough boiling water to just cover. Cover the bowl with cling film and leave for 5 minutes before fluffing the grains gently with a fork.
- Put the couscous onto a platter and arrange the shredded lamb on top. Pour off any fat from the roasting tin and pour the juices over the lamb and couscous plus a little more molasses. Scatter with the mint and pomegranate seeds
- Serve with fresh lemon wedges for extra zing!
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