Slow-roasted lamb shoulder with orange and date couscous

Name: Slow-roasted lamb shoulder with orange and date couscous
Yield: 6
Ingredients: 2kg lamb shoulder (bone in), trimmed; 120.00ml olive oil; Juice of 1 lemon; 40.00 ml runny honey; 700g sweet potato; 2 x 400g cans chickpeas, drained, rinsed; 1/2 bunch flat-leaf parsley, leaves picked; 1 bunch coriander, plus extra leaves to serve; 1 red onion, thinly sliced; 4 garlic cloves; 40.00 ml ras el hanout (Moroccan spice blend – from Middle Eastern food shops and selected grocers); 1 tsp ground ginger; 1 tsp ground cumin; 1 tsp mild chilli powder; 1/2 tsp ground turmeric; 125 ml olive oil; 100g unsalted butter, chopped; 40.00 ml extra virgin olive oil; 400g couscous; 4 oranges; 40.00 ml caster sugar; 50.00 ml sherry vinegar; 1/2 tsp ground cinnamon; 110g date; 90g almond

1 rating

https://healthimprovements.info/recipes/slow-roasted-lamb-shoulder-orange-date-couscous/sn8b5zhj — Slow-roasted lamb shoulder with orange and date couscous

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by Neil Perry

Jun 24, 2019

A hearty dish you'll be making all winter long.

2kg lamb shoulder (bone in), trimmed
1/4 cup (60ml) extra virgin olive oil
Juice of 1 lemon
2 tbs runny honey
Large (700g) sweet potato, peeled, cut into 8cm-long rough wedges
2 x 400g cans chickpeas, drained, rinsed

Chermoula

Juice of 1 lemon
1/2 bunch flat-leaf parsley, leaves picked
1 bunch coriander, plus extra leaves to serve
1 red onion, thinly sliced
4 garlic cloves
2 tbs ras el hanout (Moroccan spice blend – from Middle Eastern food shops and selected grocers)
1 tsp ground ginger
1 tsp ground cumin
1 tsp mild chilli powder
1/2 tsp ground turmeric
1/2 cup (125 ml) extra virgin olive oil

Couscous

100g unsalted butter, chopped
2 tbs extra virgin olive oil
400g couscous

Orange salad

4 oranges
2 tbs caster sugar
1/4 cup (60ml) extra virgin olive oil
2 1/2 tbs sherry vinegar
1/2 tsp ground cinnamon
2/3 cup (110g) finely chopped dates
2/3 cup (90g) slivered almonds, toasted

Method

1.

For the chermoula, place all ingredients, except oil, in a food processor with 1 tbs sea salt, whiz to a paste. With the motor running, gradually add oil to form a wet paste. Season. Place lamb in a large bowl, spoon over one-third chermoula paste and rub all over to coat. Season and stand at room temperature for 1 hour to marinate.
2.

Heat olive oil in an extra-wide heavybased saucepan with a tight-fitting lid over medium-high heat. Add the lamb and cook, turning, for 6-8 minutes or until browned all over. Add lemon juice, honey, 3 cups (750ml) water and remaining chermoula paste. Season to taste. Bring to the boil, then reduce heat to low, cover and simmer gently for 1 hour. Remove lid, place sweet potato wedges around the lamb shoulder, re-cover and cook for a further 1 hour or until the meat is tender and falling off the bone. Add chickpeas to warm through.
3.

Meanwhile, for the couscous, place butter, oil and 400ml boiling water in a bowl with a pinch of salt. Cover with foil and stand for 2 minutes or until butter is melted. Add couscous, stirring constantly, then, when the liquid is absorbed, fluff with a fork. Transfer couscous to a basket steamer lined with a clean tea towel or muslin. Set over a saucepan of boiling water and steam for 20 minutes or until tender. Transfer to a large heatproof bowl.
4.

Meanwhile, for the orange salad, juice 1 orange. Peel and segment remaining oranges and cut into 1cm pieces. Combine with juice and all remaining ingredients, and season. Refrigerate until ready to use. When ready to serve, add to couscous and stir to combine. Season.
5.

Transfer lamb shoulder to a large serving bowl. Arrange sweet potato, chickpeas and sauce in bowl. Scatter with extra coriander and serve with couscous.