This is a beautiful slow cooked dish with a sage twist. Bringing warm scented earthy flavours to early spring lamb. Perfect for sharing with family and friends.
Serves 4- 6 people
Preparation time 15-20mins
Cooking time 3 ½ -4 hours (slow cooking)
Whole lamb shoulder
10 large sage leaves (chopped)
1 teaspoon fennel Seeds
4 garlic cloves (peeled)
Juice and rind of a lime
200ml red wine
2 pints lamb stock
1 tablespoon olive oil
1 teaspoon sea salt
For the Couscous
1 tablespoon olive oil or truffle oil
1 teaspoon chilli flakes
1 teaspoon smoked paprika
1 teaspoon salt
1. Preheat oven to 170C gas mark 3
2. Place the garlic, seas-salt, and fennel seeds into a pestle and mortar and bash to a smooth paste.
3. Add the sage leaves and lime zest and continue to bash into the paste. Add the juice of the lime and one tablespoon of the olive oil and mix. Now you have your rub ready for the meat.
4. Place the lamb into a large ovenproof dish or a slow cooker. With a sharp knife make small incisions into the meat. Using clean hands or a spoon rub the mixture all over the meat making sure the mixture gets into the incisions of the lamb.
5. Pour over the lamb stock and red wine.. Then place in the oven for at least 3-4 hours, the longer the better.
6. When the lamb is cooked and the meat is falling away gently from the bone, leave to stand for at least 10-15 minutes in a warm place or keep in the oven with the temperature switched off.
7. While the lamb is resting start to prepare the couscous by placing the couscous into a saucepan, add the water and a teaspoon of salt, a teaspoon of chilli flakes and finally a teaspoon of the smoked paprika.
8. Bring the couscous to the boil, cover with a lid and leave to rest for 5-7 minutes
9. Placing the lamb on a large tray, shred the lamb with a fork ready to serve. Spoon over the some of the cooking liquid to keep the lamb from drying out.
10. With a fork stir the couscous gently add the olive oil or truffle oil if your feeling a little more adventurous. (Truffle oil will give off a more earthy flavour).
11. Serve the couscous warm with the shredded lamb and a little of the cooking liquid then garnish with a few chopped sage leaves.