[F&R] NZ Middle Eastern Slow Cooked Lamb Shoulder
with Spinach Couscous, Yoghurt & Almonds
- Wheat
- Gluten
- Almond
- Milk
Ingredients
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Roasted almonds
(Contains: Almond; )
300 g
Slow-Cooked Lamb Shoulder
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 sachet
Middle Eastern Seasoning
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced • In a baking dish, place lamb (with packet juices!). Sprinkle over with seasoning and turn to coat • Cover with foil and roast for 25 mins • Uncover, turn over lamb and drizzle over honey. Roast until browned and heated through, 10-12 mins
• Meanwhile, boil the kettle • To bowl, add couscous and stock • Add boiling water (3/4 cup for 2P / 1 1/2 cup for 4P). Immediately cover and leave for 5 mins • Fluff up with a fork and set aside • Meanwhile, halve tomatoes
• To the couscous, add spinach, tomato and a drizzle of white wine vinegar and olive oil • Divide couscous between bowls, top with lamb and spoon over any remaining tray sauce • Serve with yoghurt and almonds
