Roasted Lamb Shoulder with Couscous
⏳ Time
3 hours
🥕 Ingredients
13
🍽️ Servings
6
Description
Roasted Lamb Shoulder with Couscous
Ingredients
- Lamb Shoulder - 42.3 oz
- Adjika - 1.8 oz
- Garlic - 3 heads
- Smoked salt - 1 tablespoon
- Lemon - 1 piece
- Thyme - 6 sprigs
- Vegetable Oil - 7 fl oz
- Butter - 1 tablespoon
- Orange Bell Peppers - 1 piece
- Potato - 1 piece
- Eggplants - 1 piece
- Chicken Broth - 3 fl oz
- Couscous - 5.3 oz
Step by Step guide
Step 1
Stuff the shoulder with garlic. Mix the spices with oil and rub the resulting mixture onto the meat. Place lemon wedges and thyme on top. Wrap the meat in foil and send it to a preheated oven at 356°F for 2.5 hours. Meanwhile, you can roast vegetables for a side dish—sliced pumpkin, tomatoes, peppers, and broccoli.
Step 2
Couscous. Coarsely chop the vegetables and sauté them in butter, adding herbs at the end. Pour hot broth over the couscous and let it steep for 30 minutes. Before serving, mix the cooked couscous with the vegetables.
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