For the Lamb
1 x 1.5kg lamb shoulder, bone in
2 tbsp sumac
1 tbsp ground cumin
2 tbsp salt
1 tsp pepper
¼ cup extra virgin olive oil
For the Couscous
2 cups instant couscous
2 cups chicken stock or 1 chicken stockpot mixed with 2 cups of water
1 tbsp extra virgin olive oil
50g unsalted butter
Good pinch of salt
1 cup toasted pistachios, roughly chopped
1 cup dried apricots, roughly chopped
½ cup preserved lemon, rinsed and finely chopped
½ cup fresh parsley, chopped + extra for garnish
½ cup fresh dill, chopped + extra for garnish
Other
½ cup Greek Yoghurt
¼ cup harissa paste
1. In a large pot, add the chicken stock, oil, butter and a good pinch of salt. Bring to the boil, stir in couscous. Turn off the heat and pop on a lid. Let sit for 10 minutes. Fluff the couscous with a fork.
2. To the couscous, add the pistachios, dried apricots, preserved lemon, parsley and dill. Give it a mix and place couscous evenly onto a large serving dish.
3. For the lamb shoulder, mix the sumac, cumin, salt, pepper and olive oil into a bowl and coat the lamb completely.
4. Brown off the lamb in an oven-safe fry pan and then finish cooking at 180°C oven for an hour (or alternatively cook it slower at 150°C for 2-3 hours for shredded lamb).
5. While the lamb is cooking, mix the Greek yoghurt and harissa paste together in a bowl to make a harissa yoghurt.
6. Place the lamb on top of the couscous and drizzle the harissa yoghurt on top. Garnish with extra chopped parsley and dill.
7. Serve in the middle of the dinner table for everyone to enjoy.
Click here to see how it’s made!
