The lamb in this takes a while to cook but the whole recipe is dead simple. It’s worth making a fair bit so that you can get a couple of meals out of it.
Ingredients (makes 4-5)
1 shoulder (or leg) of lamb
Couple of dessert spoons sunflower or rapeseed oil
½ litre vegetable stock
A few mint leaves
Handful of pine nuts
Handful of watercress
3 dessert spoons olive oil
Juice of ¼ lemon
Salt & pepper
1. Rub the lamb with the sunflower or rapeseed oil and a bit of salt and place in an oven dish. Cook at 140° for 3 hours. Remove from the oven and the lamb should pull off the bone easily.
2. Pour the vegetable stock over the couscous, add some salt, pepper and a dessert spoon of olive oil, and leave to rest for 5 minutes.
3. Finely chop the mint leaves and bash the seeds out of the pomegranate (see here for method). Add the mint, pomegranate seeds, pine nuts and watercress to the couscous.
4. Mix together the lemon juice and a couple of dessert spoons of olive oil with the salt and pepper, correct if necessary with more/less olive oil.
And that’s it!