Got a dinner party on the cards? Maybe you’re having your family over? Or perhaps you just wanted to indulge with a delicious Sunday lunch (and use the leftovers for meal prep). This slow-roasted lamb shoulder recipe will be the star of any show and it’s pretty damn fuss-free.
Need more motivation to make this meal? Here are 4 benefits of eating lamb:
- Lamb is rich source of high-quality protein (and we all love protein that packs a punch).
- It’s an amazing source of many vitamins and minerals, including iron, zinc, and vitamin B12. Now those are some seriously important vitamins and minerals.
- Eating lamb regularly may promote muscle growth, maintenance, and performance. So you can hit the gym hard and then eat this meal rest assured you’re fuelling yourself the right way.
- It helps prevent anaemia (and we all know how common it is for women to suffer from this). Now you can eat yourself healthier.
Sold? We thought so. Now try this flavourful, melt-in-your-mouth lamb shoulder recipe below. Want more delicious recipe just like this one? Try out the cookbook Simply Seasonal by Ilse Van De Merwe.
READ MORE: Try This Trendy And Delicious Vegetarian Orzo Pasta Recipe Now
Slow-Roasted Lamb Shoulder On Herbed Couscous With Mint And Peas
Equipment
- 1 Deep roasting tray
Ingredients
- ±12 Pickling onions, peeled but kept whole
- 4–6 cloves Garlic, peeled but kept whole
- ±2 kg Whole lamb shoulder
- 5 ml Dried origanum
- 250 ml Dry white wine
- 250 ml Water
- 500 ml Couscous
- 500 ml Boiling water
- ±30 ml Extra virgin olive oil
- 250 grams Fresh or frozen peas
- 10 ml Butter
- Salt and pepper, to taste
- 20 grams Fresh mint, finely chopped (reserve some for topping)
- 20 grams Fresh Italian parsley, finely chopped
- Juice and finely grated rind of a lemon
Instructions
- For the lamb, preheat the oven to 220°C and place the onions and garlic in a large deep roasting tray. Place the lamb shoulder on top, scattering with origanum and seasoning with salt and pepper all over. Add the wine and water to the tray, then cover with a lid (or with foil). Roast for 30 minutes, then turn down the heat to 120°C and roast for another 6–7 hours until very tender and falling from the bone.
- About 30 minutes before the lamb is ready, place the couscous and boiling water in a bowl and season with salt. Cover with a lid or a plate and leave to steam for about 5 minutes. Fluff up the couscous with a fork, then add the mint and parsley, lemon juice and rind and olive oil. Stir well and add more salt if needed. Cover and set aside until ready to serve.
- Briefly cook the peas in boiling water and drain, then stir through the butter and season with salt and pepper. When the lamb is ready and completely fall-apart tender, transfer it with most of the pan juices (if the pan juices are too much, pour into a small jug and serve on the side) to a large serving platter along with the peas, scatter with a few whole mint leaves, and serve with the couscous on the side.
Kelleigh Korevaar
Kelleigh is the Managing Editor of Women’s Health. When she’s not convincing her colleagues to try the latest TikTok trends, you can find her planning a holiday that never leaves the group chat, binge-reading or eating her way through Cape Town.
