MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Lamb Shoulder w/Giant Couscous & Caramelised Onio
Categories: Lamb/mutton, Vegetables, Herbs, Pasta
Yield: 4 servings

1 kg Lamb shoulder; bone in
2 lg Onions
1 c (to 2 c) water
Salt & pepper
Dried thyme
Dried rosemary

MMMMM-------------------------SIDE DISH------------------------------
1 c Giant couscous
1 Knob butter
1 Knob cream cheese

MMMMM---------------------------SIDES--------------------------------
4 md Potatoes
Salad of choice

Peel your onions and slice them into 4 thick wedges. Set
these thick wedges on a deep baking tray. The onions act
as a rack for the meat to sit on and raise it up out of
the pan juices. As the meat cooks, it will caramelise in
the meat juices to make a delicious part of the meal
later. You can also use these caramelised onions are
part of a rich sauce if you like by adding them to stock
and meat juices.

Place your should of lamb on top of the onions. Pour
over some olive oil and generously season with sea salt,
black pepper dried thyme and dried rosemary. (or any
other herbs of choice)

Next, pour a mug (or 2) of water gently into the pan
making sure not to touch the lamb. The water level
should be to the height of the onions. Cover the meat
with foil and make a few holes to let out steam. Place
in an oven at 175ºc/350ºF for 3 hours. (cooking times
will vary depending on your cut of meat, this is a 1.2kg
shoulder 3 hours slow on 175ºC will ensure it is juicy
and falls off the bone)

You don't need to turn the meat as it is resting on top
of the onions and cooking evening all around in the
steam. But you might want to check if the water is
getting low and add a little more to stop your pan
burning with all the caramelised juices from the meat
and onions. I checked mine halfway through.

40 minutes towards the end of the lamb's cooking time
start the other dishes. Peel and cut potatoes and add
them to a second pan drizzled with oil and a little
water and seasoned well. Popthem in the oven to roast
alongside the lamb for the last 40 minutes.
Prepare the couscous as per the instructions. Bring a
pan of water to a boil and add your couscous, allow to
simmer for 20 minutes till it is cooked.

When the couscous is finished drain the water and add
your butter and cream cheese whilst it is still hot.
Stir and leave aside. When the meat comes out of the
oven you can stir in the caramelised onions from the pan
with the couscous

Prepare any other sides you like whilst you wait on the
lamb.

Lamb done! remove from the oven and set aside to rest.
remove the onions from the pan and add them to the
couscous. Alternatively, the onions can be mixed into a
gravy if you like.

The meat should be falling off the bone, tender and
juicy. Plate up and enjoy

By: Emma-Jane Richards

RECIPE FROM: https://cookpad.com

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