Comforting

Sunday roast lamb with cauliflower couscous

Name: Sunday roast lamb with cauliflower couscous
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 2kg lamb shoulder (bone in); 1 onion, chopped; 2 each celery stalks and carrots, chopped; 2 garlic cloves, chopped; 1kg ripe tomatoes, chopped; 1 cup (250ml) white wine; 2 cups (500ml) chicken or veal stock; 1 small cauliflower, cut into florets; 1 small bunch mint leaves, chopped; 1 bunch spring onions, finely chopped; Juice of 1 lemon; Micro radish, to serve

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There is nothing more comforting than a Sunday roast in a toasty warm dining room with your loved ones. Jason Atherton gives a stealthily healthy version of this classic dish with a cauliflower couscous - making for a lighter variation your family will love.

1/2 cup (125ml) extra virgin olive oil
2kg lamb shoulder (bone in)
1 onion, chopped
2 each celery stalks and carrots, chopped
2 garlic cloves, chopped
1kg ripe tomatoes, chopped
1 cup (250ml) white wine
2 cups (500ml) chicken or veal stock
1 small cauliflower, cut into florets
1 small bunch mint leaves, chopped
1 bunch spring onions, finely chopped
Juice of 1 lemon
Micro radish, to serve

Method

1.

Preheat oven to 160°C. Heat 2 tbs oil in a flameproof casserole over medium-high heat. Season lamb, then cook, turning, for 6-8 minutes until browned all over. Remove and set aside. Reduce heat to medium.
2.

Add onion, celery and carrot, and cook for 3-4 minutes until softened. Add garlic and cook for a further 1-2 minutes until fragrant. Add tomatoes, wine and stock, scraping the bottom of the pan with a spoon. Return lamb to casserole. Bring to a simmer, cover surface with a circle of baking paper and lid. Bake for 3 hours or until tender. Remove lamb from casserole and rest, loosely covered with foil,until ready to serve.
3.

Return the casserole to medium heat, bring sauce to a simmer and cook for 15 minutes or until thick.
4.

Meanwhile, to make couscous, place cauliflower in a food processor and whiz until it resembles small crumbs. Combine with the mint, onion, lemon juice and remaining 1/3 cup (80ml) oil. Season.
5.

Place in a frypan over medium heat and toss for 3-4 minutes until warm. Serve the lamb with couscous, micro radish and reduced sauce.