Recipe Search

To explore our recipes simply click on the categories below to filter your results. Or use the Recipes Quick Search.

Slow Roasted glazed lamb served with jewelled couscous

Slow Roasted glazed lamb served with jewelled couscous

 5 Hours may seem like a long time but trust me the end result is worth it, you get fall off the bone tender lamb that is just perfect for a late Sunday lunch. But it is the glaze that adds flavour, the combination of the sweet apricot jam and spicy Rogan Josh paste work wonderfully together. Serve with the brightly coloured jewelled couscous and tzatzki.

Serves: 4 people
Preparation time: 20 minutes
Cooking Time: 5 hours
Difficulty: Easy

Spiciness

Mild

If you like this recipe try these

Spicy Meat Balls In A Yogurt Sauce (Gushtaba)

Steamed Fish Parcels


This recipe features

Ingredients

1.5 kg leg or shoulder of lamb on the bone, trimmed
 2 tbsp Patak’s Rogan Josh Paste
2 tbsp Apricot Jam
 5 clove of garlic, skins on.
300g dried cous cous
Large handful of chopped coriander
100g chopped dried apricots
 1 handful of roughly chopped pistachio nuts

 Seeds from 1 large pomegranate 

Methods

1. Preheat the oven, on full heat.
2. To prepare the lamb, lightly score the skin of the lamb and generously season with salt and pepper.
3. Place on a roasting tray on top of some bashed garlic cloves (skin still on), and cover the lamb with foil.
4. Place the lamb in the oven, and turn the heat right down to gas mark 140ºC/275ºF/gas mark 1.
5. Cook for 4 ½ hours.
6. Take the lamb out of the oven and throw away the foil.
7. Mix the apricot jam and Rogan Josh Paste in a bowl and generously coat the shoulder of lamb in this glaze mixture.
8. Pop the glazed lamb back into the oven (uncovered), increasing the heat to gas mark 4, for 30 minutes longer.
9. To serve, shred the lamb off the bone. And serve on top of a bed of the jewelled cous cous and with tzatzki.
For the jewelled cous cous
Cook up the cous cous according to the pack instructions.

Once cooked and fluffy, season and stir through the coriander, apricots, pomegranate seed & pistachio nuts.  

Complement this dish with these products:

Mango Chutney

Add Comment

blog comments powered by Disqus