Easter lamb with herbed couscous

Prep: 4 hrs
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A dish that has to make an appearance on your Easter table.

By Food24 April 03 2017
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Ingredients (16)

4 lamb — shanks
10 cloves garlic — cloves
5 fresh rosemary
10 ml lemon juice — fresh
10 ml fresh chillies — 573
10 ml vinegar — balsamic
450 g tomatoes — tinned
4 shallots
200 ml wine — red
250 g couscous
10 g fresh parsley — chopped
1 red pepper
100 g baby carrots
50 g green beans
50 g cherry tomatoes
80 g onion
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Trim the fat and sinew off the lamb shank.

Mix lamb shanks with garlic, rosemary, lemon juice, olive oil and balsamic vinegar.

Allow to stand overnight and refrigerate.

Brown lamb shanks in a large pot, add marinate, tomatoes, shallots and red wine.

Bring to the boil, simmer for approximately 3 to 4 hours, until the lamb shank is tender. Add water if the dish reduces too much

Blanch carrots and green beans.

Crisp thinly sliced onions in the oven.


Follow recipe instructions on back of box.

Add chopped red pepper and parsley, season.

Serve with couscous salad and seasonal vegetables.

Serve with onion slices and lemon zest on top.

Easter, lamb,couscous, herbs,nextgen, food24, Lara

Recipe by Lara Marais of CTIA Chefs Academy.

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