This succulent lamb is a great way to feed a crowd!
Ingredients
- 2 kg lamb shoulder
- 1 butternut squash, deseeded and cut into 1 cm cubes
- 300 ml chicken stock
- 150 g dried prunes
- 300 g couscous
- Small bunch parsley, roughly chopped, plus extra to serve
- Juice of 1 lemon
- 2 tbsp tahini
- 150 g plain yoghurt
- For the marinade:
- 2 tbsp Ras El Hanout
- 3 garlic cloves, peeled and chopped Small bunch each mint, parsley and coriander
- Juice of 1 lemon
- Thumb-sized chunk ginger, chopped
- 1 onion, peeled and chopped
- 5 tbsp olive oil
Instructions
1 Using a skewer, pierce the lamb all over. Put the marinade ingredients in a blender and whizz to form a rough paste. Put the lamb in a glass/ceramic bowl and rub the marinade all over. Cover and chill for at least 4 hrs.
2 Heat the oven to 130oC Fan/Gas 2. Put the lamb in a roasting tin, cover with foil and cook for 1 hr.
3 Remove the lamb from the oven. Arrange the squash, stock and prunes around the lamb. Cover and roast for 4 hrs. Remove the foil and roast for 30 min, uncovered, until the meat is browned and falling apart.
4 Meanwhile, make the couscous according to the package instructions. When cooled, stir through the parsley and juice of 1⁄2 lemon, and season.
5 Mix the tahini, yoghurt and remaining lemon juice to make a sauce, and season to taste. Remove the lamb from the oven and leave to rest for 10 min. Pull the lamb from the bone and shred, using two forks. Serve with couscous, a drizzle of tahini sauce and extra parsley if you like.
ALSO SEE:
Mexican-inspired pulled pork tacos
Feature Image: W&H
