Main courses
PAUL FLYNN’S MOROCCAN PULLED LAMB,ALMOND AND APRICOT COUS COUS
Serves 8
Ingredients
- 150g KERRYGOLD® IRISH CREAMERY BUTTER 227g
- Zest of 1 lemon
- 3 cloves of garlic, peeled and crushed
- 1 tbs Ras al Hanout spice mix
- 2 large onions, peeled and thickly sliced
- 1 boned and rolled shoulder of lamb (1.5 kg approx)
- Salt and pepper
- 200mls water
- For the Cous Cous:
- 750ml chicken stock
- 2 tbs Rasal Hanout spice blend
- 1/2 tsp dried chilli flakes
- 1 red onion, peeled and very finely diced
- 100g dried apricots , thinly sliced
- A small bunch of mint, picked and chopped
- A bunch of Coriander, chopped
- 100g flaked almonds, toasted
- Salt and black pepper
- For the yoghurt dressing:
- 300mls natural yoghurt
- 2 tbs mint jelly
Directions
Preheat the oven to 160C Fan.
- Mix the butter, lemon , garlic and ras al hanout together and rub into the lamb then season.
- Put the onions in a roasting tray then sit the lamb on top.
- Add the water to the tray then cover tightly with foil.
- Cook for 2 hours 45 minutes then remove the foil.
- Turn the oven up to 185 deg, baste the lamb and continue to cook for a further 30 minutes until crisp but tender.
- Cover once more to rest.
- Put the Cous Cous in a bowl then heat up the stock with the ras al hanout and the chilli flakes.
- Add the onion and apricots to the cous cous and pour over the stock.
- Cover the bowl tightly with clingfilm and allow to sit for ten minutes to allow the grains to plump up.
- Remove the clingfilm then fork through the cous cous to loosen the grains and make them fluffy.
- Add the chopped herbs, almonds, salt and pepper and it’s ready to serve .
- Put the lamb on a chopping board, pull roughly into shreds.
- Place in a bowl then strain any roasting juices on top, season and keep warm.
- Whisk the yoghurt and the mint jelly together, serve the lamb on top of the cous cous with a little mint yoghurt on top.
