Dinner

Eight-hour lamb shoulder with Israeli couscous & labneh

It doesn’t get much better than this. Tender lamb shoulder with Israeli couscous & labneh makes for a succulent dish. Recipe from Gourmet Traveller.
Eight-hour lamb shoulder

Eight-hour lamb shoulder

8
10M
8H 30M
8H
8H 40M

Ingredients

Israeli couscous

Method

1.To make labneh, place yoghurt in a fine muslin-lined sieve atop a bowl. Cover and refrigerate overnight until thick.
2.Next day, preheat oven to 220°C. Pound coriander, spices, garlic, rind and sea salt to a coarse paste, then mix in oil. Make regular incisions in lamb with a small sharp knife and rub paste all over lamb.
3.Layer lemon slices over base of a deep oven dish, place lamb on top, pour 250ml water into pan and roast for 30 minutes. Reduce heat to 120°C, cover pan with foil and cook, basting occasionally, until very tender (7 hours). Remove foil for last hour of cooking to crisp the skin.
4.For couscous, heat oil in a large pan or casserole over medium-high heat, add onion and sauté until tender (8-10 minutes). Add garlic and stir until starting to colour (1 minute). Reduce heat to medium, add cumin and couscous, and stir until couscous is lightly toasted (3-4 minutes). Add stock, reduce heat to low, cover and cook until stock is absorbed (20-22 minutes). Set aside, covered, to steam for 15 minutes. Season to taste and add remaining ingredients, reserving some herbs. Serve with hot lamb scattered with remaining herbs and labneh sprinkled with sumac to the side.

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