Slow-roasted lamb shoulder on herbed couscous with mint and peas
6 servings
Prep: 7 hrs
This fall-apart shoulder roast is something to prepare for a fuss-free dinner party. You can start early with the lamb because it needs quite a few hours in the oven, filling your kitchen with the most delectable smells, and leaving very little effort for the couscous and peas.
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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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