Slow-Cooked Lamb Shoulder & Feta Couscous
with Honey-Sumac Carrots & Mint
- Almond
- Milk
- Gluten
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
You’re not dreaming, this is indeed a plate of wonder set before you. Allow your mind to fly away when the lamb shoulder reaches the table, pre-cooked and ready to fall apart in your mouth. We’ve dolloped over a yoghurt, cooled with mint and layered the lamp on top of a couscous with hidden gems of feta. Dreams do come true. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
carrot
1 packet
flaked almonds
(Contains: Almond; )
1
tomato
1
cucumber
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 bag
mint
1 packet
Slow-Cooked Lamb Shoulder
½ sachet
Turkish Sumac Seasoning
1 packet
Israeli couscous
(Contains: Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from packaging over lamb. • Cover tightly with foil and roast for 12 minutes. • Turn lamb, then cover with foil and roast until browned and heated through, a further 12-13 minutes.
• Meanwhile, quarter carrot lengthways. • Place carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until golden and tender, 20-25 minutes. • When carrots have 5 minutes remaining, add flaked almond to tray and toast until golden. • When carrots are done, add the honey and Turkish sumac seasoning (see ingredients) and toss to coat.
• While the carrots are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan.
• While the couscous is cooking, roughly chop tomato. Thinly slice cucumber.
• When the couscous is done, add tomato, cucumber and crumble in feta. • Add a drizzle of red wine vinegar and olive oil, then season with salt and pepper. Stir to combine.
• Slice slow-cooked lamb shoulder. • Divide feta couscous between plates and top with honey-sumac carrots and lamb. • Top with Greek-style yoghurt and tear over mint to serve. Enjoy!
