Ingredients
- 2kg whole lamb shoulder, bone-in
- 3 carrots, peeled, cut in half lengthways
- 2 red onions, sliced
- 1 head of garlic, sliced in half
- 1 ½ cups (375ml) chicken stock
- ½ pomegranate, seeded
- 1 cup mint leaves, to garnish
- Greek yoghurt, to serve
Ras-el-Hanout Spice Mix
- 1 ½ tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp black pepper
- 1 tsp ground turmeric
- 1 tsp ground cardamom
- 1 tsp sea salt flakes
- 1 tsp ground allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- Pinch of saffron threads, ground
- 2 tbsp olive oil
Couscous
- 250g (1 ¼ cups) couscous
- 1 ½ cups (375ml) hot chicken stock
- Finely grated rind and juice from 1 lemon
- ½ cup (120g) pitted green Sicilian olives, squashed with the heel of the palm
- ¼ cup jalapeno peppers, chopped
- Salt and pepper, to taste
Serves: 6
Prep Time: 20 minutes + Marinating Time
Cooking Time: 6 hours
Method
- Combine all the spices for the ras-a-handout; add olive oil. Rub the paste all over the lamb. Place in a large glass bowl and marinate for 4 hours or overnight to maximize flavours, if time allows.
- Preheat oven to 160°C (140°C fan forced). Place carrot, onion and garlic cloves on the base of a large roasting pan, and place lamb on top. Pour over the stock. Cover with a double layer of foil.
- Cook for 5 hours or until lamb is fork tender. Uncover and bake for a further 30 minutes to brown slightly. Reserve ½ cup pan juices.
- Place couscous in a large bowl; pour over stock and reserved pan juices; cover and allow to absorb for 15 minutes. Fluff with a fork. Add rind and lemon juice, olives and jalapeno season to taste with salt and pepper.
- To serve, gently pull apart the lamb and serve with couscous, drizzling over any remaining juices. Garnish with pomegranate, mint, and yoghurt.
Recipe Notes
Try doubling the spice mix, keeping half in a jar for a convenient spice mix to rub over meat or chicken before cooking.
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