– 1.6kg boneless lamb shoulder
– 3/4 jar of Pomegranate Rose Harissa Paste
– Salt and pepper
– 1 cup white wine
– 1 cup chicken stock
– 1 1/2 cups pearl couscous
– 8 Cinderella Dried Apricots, finely diced
– 1/2 cup Cinderella Dried Currants
– 1/2 cauliflower, florets
1) Remove the lamb from the fridge and rub it well with Pomegranate Rose Harissa, salt and pepper, then roll and tie the meat with butcher’s twine. Drizzle with olive oil. Set aside for an hour to come to room temperature.
2) Preheat the oven to 200˚C.
3) Place the lamb in an oven dish along with the wine and stock and cover tightly with two layers of foil.
4) Place the foil-covered dish of lamb into the oven, then reduce the heat to 150C. Roast for at least 3 hours, basting a few times.
5) Cook the couscous according to packet instructions. Drain, toss with dried apricots, currants, and cauliflower. Add to the lamb dish and toss in the meat juices. Return to the oven, uncovered, for a further 30 mins before adding a little more harissa. Season to taste with salt and pepper. Allow the meat to rest for 15-20 mins before carving.
Recipe by @Basil.and.Lime
