Slow-cooked Lamb with Pomegranate & Cous Cous

By Dixie Elliott

Slow-cooked Lamb with Pomegranate & Cous Cous

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.



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