Moroccan Roasted Lamb with Pomegranate and Roasted Vegetable Couscous

I think I have told you previously about the great market we discovered with the most amazing quantities of meat and veg for very little dollar. Well this lamb was part of the one of the deals, infact we paid £10 for three lamb shanks and this little joint. Now I shouldn’t grumble, as we once paid £15 for just 2 lamb shanks (they were salt marsh and absolutely beautiful), but this joint wasn’t quite what it was cracked up to be. After hours of marinating, roasting and general excitement for the eating, most of this joint turned out to be bone. That being said it was damn tasty, I just wish there had been more of it. So when purchasing a small roasting joint, just make sure it is boneless, or you could be left hungry!

–          1/2  onion – Roughly chopped

–          2 cloves of garlic

–          1 teaspoons of ground cumin

–          1 teaspoons of ground coriander

–          1 teaspoons of smoked paprika

–          1/2 teaspoon of cinnamon

–          1/4 teaspoon of dried ginger

–          1-2 tablespoons of olive oil

–          1 teaspoon of worcester sauce

–          1/2 teaspoon of chilli flakes

–          1 tsp mint

–          500g shoulder of lamb

To serve

–          Cous cous

–          Roasted vegetables

–          Pomegranate seeds

–          Salad

–          Hummus (search my previous blogs for recipes)

Blend together all the lamb marinade into a paste and coat the lamb in it.

Leave to marinade for at least an hour, but as long as possible.

Preheat the oven to 180’C and roast the lamb for 45 minutes.

Remove from the oven, scoop off any of the excess marinade and leave to stand for 15 minutes before carving.

With the remaining lamb marinade, mix it with the amount hot water that you will need to make up your couscous to make a stock.

Make up the couscous according to the pack instruction, with the lamb stock and quantity that you wish. Mix in some roasted vegetables, pomegranate seeds and fresh herbs to your taste.

Carve the lamb and serve with couscous, salad and hummus (I have loads of hummus recipes so please check them out)