Slow-cooked lamb with pomegranate & cous cous recipe, bought to you by MiNDFOOD.
Serves 4
1.2kg shoulder of lamb, trimmed
3 tsp ground cumin
2 tsp ground coriander
1 tsp sea salt flakes
½ tsp allspice
½ tsp sumac
1 large pomegranate, seeds removed
200g tub labna, drained, crumbled
1 cup cous cous
⅓ cup raisins, chopped
2 tbsp toasted pine nuts
½ cup flat-leaf parsley leaves
2 tbsp olive oil
2 tbsp lemon juice
1 Preheat oven to 160˚C. Place a rack into a roasting pan. Place lamb onto rack.Combine cumin, coriander, salt, allspice and sumac in a bowl. Rub mixture onto lamb.
2 Pour 1½ cups water into base of roasting pan. Cover baking dish with tight fitting aluminium foil. Bake lamb for 4½ hours. Remove foil and cook for a further 45 minutes or until browned.
Stand for 10 minutes.
3 Slice or shred meat and place onto a platter. Sprinkle with pomegranate seeds and labna.
4 Place cous cous into a heatproof bowl. Cover with 1¼ cups boiling water. Stir. Cover and stand for 5 minutes or until liquid has evaporated. Stir cous cous with a fork to separate grains.
5 Add raisins, pine nuts, parsley, oil, lemon juice, salt and pepper to cous cous. Stir until well combined.
Serve with lamb.
