In Mediterranean countries, couscous is considered an ideal complement to lamb with its delicate sweetish, but noticeably earthy taste - a garnish made from specially processed cereals, usually wheat, capable of absorbing thousands of flavors.
It is necessary
-
- Low Temperature Baked Lamb Shoulder
- 1 lamb shoulder weighing about 2.5 kg;
- 50 ml olive oil;
- 100 g butter;
- 4 medium onions;
- 10 cloves of garlic;
- 2 sprigs of rosemary;
- 2 bay leaves;
- 400 ml of white wine.
- Cucumber couscous
- 500 g couscous;
- 25 ml olive oil;
- 150 g cucumbers;
- 150g fresh pomegranate seeds
- 1 bunch of green onions;
- 30 g of chopped parsley
- mint and cilantro;
- 100 g toasted pine nuts.
- Green couscous
- 500 g couscous;
- 1 liter of chicken broth;
- juice from 2 lemons;
- 2 tablespoons brown sugar
- 25 ml olive oil;
- 30 g of chopped parsley
- cilantro and green onions;
- salt and pepper.
Instructions
Step 1
Low-temperature baked lamb shoulder with couscous
Preheat oven to 120C. In a Dutch oven (or a saucepan with a heavy, tight lid, suitable for oven baking), melt the butter and stir in the olive oil. Fry the shoulder of lamb until golden brown. Remove the meat from the broiler.
Step 2
Peel and chop the onion and garlic. Onions - in half rings, garlic - in half. Fry the vegetables in lamb fat until the onions are transparent and pour in the wine. Bring to a boil. Place the shoulder of lamb back in the roasting pan, cover with a heavy, tight lid and place in the oven for 5-6 hours, until the meat begins to flake off the bones. During baking, periodically check for liquid in the frypot and top up with a little warm boiled water if necessary. Low-temperature roasting makes the meat especially tender, juicy, with a rich taste.
Step 3
15 minutes before cooking, increase the heat in the oven to 180 ° C and remove the lid from the frypot. Serve the lamb on a mound of couscous.
Step 4
Cucumber couscous
Both the cereal itself and the dish made from it are called couscous. Boil 0.5 liters of water, put the cereal in a bowl and cover with boiling water. Season with salt, add olive oil and stir with a fork. Cover the couscous with a plate and set aside for 5 minutes.
Step 5
Remove the peel from the cucumbers, cut them into cubes, cover with cold water, salt and put on fire. Bring to a boil and cook for 30 seconds, drain through a colander and pour over with cold water. Stir the couscous again with a fork until fluffy and fluffy. Chop green onions. Sprinkle the cooked couscous with boiled cucumbers, herbs, pomegranate seeds, pine nuts, sprinkle with olive oil and place the lamb on top.
Step 6
Green couscous
Put the couscous in a bowl and pour 0.5 liters of boiling water, mix gently with a fork and cover with cling film. Set the bowl aside and wait until the cereal has absorbed all the water. During this time, cook a soft syrup with sugar and lemon juice. Grind the herbs in a blender, pouring in a little olive oil, add warm syrup to them and stir. Mix the resulting mixture with couscous, season with salt and pepper, beat with a fork and serve with lamb.
