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Slow-Cooked Lamb with Pomegranate and Labna

Slow-Cooked Lamb with Pomegranate and Labna recipe, brought to you by MiNDFOOD.

Slow-Cooked Lamb with Pomegranate and Labna


In season ingredient: Pomegranate

Serves 4–6

2 tbsp ras el hanout (Moroccan spice mix)

3 tsp salt

2 x 1kg shoulder of lamb (with bone), trimmed

1 tbsp olive oil

1 cup couscous

1 pomegranate, seeds

½ cup mint leaves, torn

½ cup labna, crumbled, to serve

1 Preheat oven to 130C. Combine ras el hanout and salt in a small bowl. Put lamb in a large roasting pan. Rub lamb with oil and sprinkle with ras el hanout mixture. Pour 1 cup water into base of roasting pan. Cover lamb with foil. Roast for 5–6 hours or until lamb is very tender. Remove foil and return to oven for 45 minutes. Stand for 10 minutes before removing lamb from bone and shredding.

2 Put couscous in a heatproof bowl and cover with 1 cup boiling water. Cover and stand for 5 minutes. Stir with a fork, separating grains. Spoon couscous onto serving plates. Top with shredded lamb. Sprinkle with pomegranate seeds, mint and labna.

LABNA (YOGHURT CHEESE)

1 Line a sieve with a double layer of muslin. Combine 500g thick Greek-style yoghurt with 2 tsp salt in a bowl. Spoon yoghurt into sieve. Cover with plastic wrap and refrigerate overnight (preferably 2 nights) to drain all liquid from yoghurt. Discard whey.

2 Finely chop 1½ cups mixed herb leaves (flat-leaf parsley, thyme, dill and mint). Roll 2 tsp yoghurt into a ball. Roll in herbs and put in a sterilised jar. Repeat with remaining yoghurt and herbs. Cover balls with olive oil. Seal jar and put in the fridge for up to 1 week.

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