4 servings
Prep: 30 mins,
Cooking: 3 hrs 30 mins
A feast best enjoyed alongside family and friends - slow-roasted tender lamb shoulder served with spice pumpkin wedges and a feta and herb-infused couscous.
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Ingredients (25)
For the lamb shoulder
2-3 | onions — peeled and sliced into wedges |
1 | carrot — cut into chunks |
4-6 | garlic cloves — peeled & sliced into long slivers (plus extra cloves, whole) |
a few sprigs | fresh rosemary |
3-4 tbsp | olive oil |
salt and black pepper — to taste | |
1.5 kg | lamb shoulder — on the bone (scoring of fat layer on top optional) |
250 ml | red wine |
For the pumpkin
45-60 ml | olive oil |
10 ml | ground cumin |
5 ml | smoked paprika |
5 ml | ground cinnamon |
15 ml | honey |
salt and black pepper | |
1 small | pumpkin — sliced into wedges, seeds and pith scooped out |
1 cup | dried cranberries |
1/3 cup | flaked almonds — toasted (or pine nuts) |
For the couscous
1 cup | couscous |
750 ml | boiling water |
salt and black pepper — to taste | |
extra virgin olive oil | |
1 | lemon — zested and juiced |
2 rounds | feta cheese — crumbled (optional) |
1 handful | fresh mint — roughly chopped |
1 handful | fresh parsley — roughly chopped |
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