Spiced Pomegranate Lamb Shoulder with Couscous
By OcadoLife
Published on 16 October 2024
“Pomegranate is a superb partner for lamb, cutting through its richness with a sweet tanginess,” says chef, illustrator and food writer Letitia Ann Clark who created this mouthwatering Spiced Pomegranate Lamb Shoulder with Couscous. “This is a great recipe if you want to prep ahead – you can make the couscous and yoghurt in advance, while the marinated lamb slowly roasts to tender perfection.”Time and servings
4 hrs 30 minsTotal time
8Servings
30 minsPrep time
4 hrsCooking time
Ingredients
- 500ml natural yoghurt
- 4 tsp ras el hanout
- 5 tbsp pomegranate molasses
- 3 garlic cloves, 2 skin-on and bashed, 1 crushed or grated
- 2 lemons, 1 zested, both juiced
- 3 tsp sea salt, plus a good pinch
- 1.65 kg bone-in lamb shoulder
- 2 red onions, halved
- 2 tsp sumac, plus a pinch
- 300g couscous
- 1 tbsp olive oil
- 25g mint, leaves picked
- 25g parsley, leaves picked
- 25g dill, sprigs picked
- 1 pomegranate, deseeded
Method
Step 1
In a bowl, mix 200ml of the yoghurt, the ras el hanout, molasses, 2 bashed garlic cloves, juice of 1 lemon and 3 tsp sea salt. Add the lamb; coat, cover and chill for 12 hrs.Step 2
Preheat the oven to 160°C/140°C fan/gas 3. Put the onions in a snug roasting tin, place the lamb on top with any remaining marinade and 280ml water; cover tightly with foil and roast for 4 hrs, or until the meat is falling off the bone (check after 90 mins or so and add more water if it seems too dry).Step 3
In a bowl, stir the crushed garlic and sumac into the remaining yoghurt; season. Sprinkle with a little more sumac, then cover and chill.Step 4
Put the couscous in a bowl with a pinch of sea salt. Pour over boiling water to reach 2.5 cm above the surface; cover for 5 mins. Fluff up with a fork; stir in the lemon zest, remaining juice and 1 tbsp olive oil.Step 5
Roughly chop the mint, parsley and dill, and stir them into the couscous along with the pomegranate seeds. Chop the onions from the roasting tin and stir them through too, if you like.Step 6
Serve the lamb with the couscous and sumac yoghurt.Step 7
Recipe Tip: Allow 12 hrs for marinating.