Mark’s Slow Roast Lamb Shoulder, Dressed Couscous and Broad Bean Salad
1 whole lamb shoulder
Salt and freshly ground black pepper
1 tablesp. olive oil
4 cloves garlic, peeled
1 lemon, zest sliced off
100g broad beans
2 chicken stock cubes/stockpots
Handful of flat leaf parsley
Handful of mint
100g toasted fruit and nut mix
50g St Tola greek-style cheese
100ml olive oil,
1 level tablesp. mustard
Any additional dried spices
1 red onion, thinly sliced
Preheat your oven to 150°C.
Spread some tinfoil on your workbench, lay the whole lamb shoulder on top, sprinkle with salt and olive oil. Stick a knife in the shoulder creating 8 holes, fill these holes with 4 garlic cloves and lemon zest. Wrap the tinfoil into a parcel and place on a tray in the oven, cook for 3 hours at 150°C. Depending on your schedule, use the following times:
150°C for 3 hours
130°C for 5 hours
110°C for 7 hours
200°C for 1½ hours
Turn up the heat up to 220°C for the last 15-20 minutes and remove the top of the tinfoil.
Dip the beans in boiling, salted water for 1 minute, peel and place in a bowl.
Heat 1 litre of water and dissolve the stock cubes in this, pour over the couscous and cover with a lid for 5 minutes. Mix the couscous with a fork then add the beans, rocket, parsley, mint and fruit and nut mix and combine with a spoon.
Make a simple dressing by adding the olive oil, mustard, vinegar and whatever spices you have in cupboard, add the sliced onion to this and toss, pour this over the salad, finish by crumbling the feta on top.
Remove the lamb shoulder from the oven and pull away the meat from the bone using a fork. Season the meat with some salt and lemon juice and zest. Serve the lamb along with the couscous salad.