ROAST SHOULDER OF LAMB

Steps:

• Make 8 incisions in the lamb shoulder evenly spaced apart, just big enough for the garlic to be inserted.
• Cut the garlic cloves in half lengthways and add to the incisions in the meat.
• Drizzle the meat liberally with olive oil.
• Season with salt, pepper & cumin powder.
• Place the 2 rosemary springs on top, cover with foil and bake for about 2 to 2.5 hours at 165 – 170C.
• Remove the foil and drizzle the lamb with honey.
• Grate the orange zest over.
• Toss the cut vegetables in olive oil and salt & pepper.
• Add the seasoned vegetables around the meat.
• Return to the oven and continue to cook for 30 to 45 minutes of until the lamb is caramelised and the veg is tender.
• For the Yoghurt Dressing
• Place all the ingredients in a liquidiser or blender and pulse until smooth
• For the Couscous
• Place the couscous in a bowl or tray and lightly coat with olive oil.
• Pour the boiling stock over, mix gently and cover with cling film.
• Allow to sit until liquid has fully absorbed.
• Make a syrup with the lemon, sugar and keep it warm.
• Place the herbs in a liquidiser with some olive oil & blend to a fine pesto / oil.
• Pour the warm syrup in to the liquidiser as its mixing – this will turn your mixture a bright green colour.
• Mix thoroughly, check seasoning & serve.