We sometimes jar our own preserved lemons, you will otherwise find them in a good deli.
Ingredients - serves 6
1.8kg shoulder of lamb
2 tbsp olive oil
bunch fresh oregano
2 tbsp lemon juice
2 cloves garlic, crushed
1 glass white wine
salt, pepper
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for the couscous:
250g couscous
100g preserved lemon
500ml vegetable bouillon
generous bunch of parsley
generous bunch mint
freshly ground black pepper
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Method
1 Preheat the oven to 220°C
Rub the shoulder with oil, lemon juice and seasoning. Scatter with crushed garlic and torn oregano and roast for 20 minutes before reducing the oven temperature to 170°C, now pour in the wine and cooking for a further 2 ½ hours - basting a couple of times and covering loosely with foil if it begins to dry out.
2 Towards the end of cooking time, make the couscous. Rinse the lemon and pat dry, chop into small pieces. Finely chop all your herbs. Make the bouillon with boiling water and pour over the couscous, cover and leave to stand for 10 minutes. Fold in preserved lemon, parsley and mint, season to taste & serve with sliced lamb with pan juices. |
