Name: Preserved lemon lamb shoulder
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 2 onions, roughly chopped; 1/4 cup capers, rinsed; 1 (100g) preserved lemon; 1.2 kilogram boned lamb shoulder, trimmed, unrolled; couscous, carrots, to serve

Preserved lemon lamb shoulder

Serves 6

Prep

15M

Cook

1H 30M

Total

1H 45M

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Ingredients

2 onions, roughly chopped

1/4 cup capers, rinsed

1 (100g) preserved lemon

1.2 kilogram boned lamb shoulder, trimmed, unrolled

couscous, carrots, to serve

Method

1.Preheat oven to 180°C.

2.Place onion, capers and lemon in a food processor. Process until a smooth paste forms.

3.Score meat and rub paste in well. Roll up lamb shoulder, securing with kitchen string.

4.Bake for 1 1/2 hours, until cooked to taste. Rest, covered, for 15 minutes. Serve sliced with couscous and carrots.

Prepare the couscous following the directions on the packet – then add some chopped parsley and tomato and mix with a splash of olive oil and red-wine vinegar.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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