Slow Cooked Pulled Shoulder of Lamb with Cauliflower Couscous
This delicious low and slow shredded lamb is perfect for sharing and the cauliflower couscous adds an extra twist.
- 900g lean half shoulder of lamb
- 3 tablespoons prepared Harissa paste (available in large supermarkets)
- Grated zest of 1 lemon
- 1 x 225g can chopped tomatoes
- 150ml hot lamb or vegetable stock
For the Cauliflower Couscous:
- 1 large cauliflower, outer leaves removed, cut into small pieces or florets
- 4 tablespoons rapeseed or olive oil
- 1 large red onion, peeled and finely chopped
- 2 tablespoons fresh lemon juice
- Large bunch freshly chopped parsley
- Large bunch freshly chopped mint
- Pomegranate molasses, to garnish (optional)
- Preheat the oven to 150-170°C, 130-150°C Fan, Gas Mark 2-3.
- To prepare the lamb place the joint in a non-stick roasting tin and make several slashes on both sides of the joint. Season and coat on both sides with the harissa and lemon zest.
- Add the tomatoes and stock around the joint, cover with baking parchment then foil. Roast for 3 hours, turning half way during cooking.
- To prepare the cauliflower `couscous’; put the cauliflower florets in a food processor or blender and `pulse’ until the mixture resembles couscous or small grains. Alternatively, use a metal grater instead.
- Heat the oil in a large non-stick pan over moderate heat. Add the onion and cook for 2-3 minutes. Add the cauliflower and cook for 6-8 minutes, or until the mixture turns light brown.
- Remove the pan from the heat and add the lemon juice, seasoning and herbs.
- Place the joint on a chopping board and `pull’ the cooked lamb apart by securing the joint with a fork and shredding the meat with another fork.
- Drizzle the lamb with the pomegranate molasses (if used) and serve with the cauliflower couscous and a green salad.