Name: Slow-roasted lamb shoulder on herbed couscous with mint and peas
Prep time: 420 min
Total time: 420 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 12 pickling onions peeled but kept whole; 4-6 garlic cloves peeled but kept whole; 2 kg lamb shoulder; 5 ml dried oregano; salt and black pepper to taste; 250 ml dry white wine; 250 ml water; 500 ml couscous; 500 ml boiling water; 20 g fresh mint finely chopped (reserve some for topping); 20 g fresh Italian parsley finely chopped; 1 lemon zest and juice; 30-45 ml extra virgin olive oil; 250 g fresh or frozen peas; 10 ml butter

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Ingredients (15)

12	pickling onions — peeled but kept whole
4-6	garlic cloves — peeled but kept whole
2 kg	lamb shoulder
5 ml	dried oregano
	salt and black pepper — to taste
250 ml	dry white wine
250 ml	water
500 ml	couscous
500 ml	boiling water
20 g	fresh mint — finely chopped (reserve some for topping)
20 g	fresh Italian parsley — finely chopped
1	lemon — zest and juice
30-45 ml	extra virgin olive oil
250 g	fresh or frozen peas
10 ml	butter

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Method:

For the lamb, preheat the oven to 220 °C and place the onions and garlic in a large deep roasting tray. Place the lamb shoulder on top, scattering with origanum and seasoning with salt and pepper all over. Add the wine and water to the tray, then cover with a lid (or with foil). Roast for 30 minutes, then turn down the heat to 120 °C and roast for another 6–7 hours until very tender and falling from the bone.

About 30 minutes before the lamb is ready, place the couscous and boiling water in a bowl and season with salt. Cover with a lid or a plate and leave to steam for about5 minutes. Fluff up the couscous with a fork, then add the mint and parsley, lemon juice and rind and olive oil. Stir well and add more salt if needed. Cover and set aside until ready to serve.

Briefly cook the peas in boiling water and drain, then stir through the butter and season with salt and pepper. When the lamb is ready and completely fall-apart tender, transfer it with most of the pan juices (if the pan juices are too much, pour into a small jug and serve on the side) to a large serving platter along with the peas, scatter with a few whole mint leaves, and serve with the couscous on the side.

Recipe extract from Simply Seasonal, Ilse van der Merwe’s latest cookbook. Photography by Tasha Seccombe.