Moroccan-style lamb shoulder with cherries

  • Preparation time: 40 minutes + marinating time
  • Cooking time: 4 hours 20 minutes

Ingredients

I.8kg bone-in lamb shoulder
400ml fruity white wine
600ml vegetable stock, hot
1-2 tbsp clear honey
Dried rose petals, to garnish

FOR THE MARINADE
3 tbsp ras el hanout
Grated zest and juice of 2 lemons
Grated zest and juice of 3 extra-large oranges
8 cloves garlic, halved
2 tbsp fresh thyme, chopped

FOR THE COUCOUS 
200g couscous
2 tsp ground cinnamon
1 tbsp Cooks’ Ingredients Ruby Rose Harissa, plus extra to serve
2 tbsp rapeseed or groundnut oil
Juice of 1 large orange
280g runner beans, thinly sliced
25g pack mint, leaves shredded
50g shelled pistachios, chopped
300g cherries, halved and pitted
 

Method

1. Mix the marinade ingredients in a large bowl. Add the lamb, turn in the mixture, cover and marinate for at least an hour, or overnight.

2. Preheat the oven to 180ºC, gas mark 4. Transfer the lamb and its marinade to a large, deep roasting tin. Pour in the wine and stock, put on the hob and bring to the boil. Cover the tin with foil and bake for 3½ hours, basting hourly. Remove the foil and return to the oven for 30 minutes.

3. Put the couscous, cinnamon, harissa, oil, orange juice, 300ml boiling water and a pinch of salt in a bowl. Stir, cover and set aside for 10 minutes. Then, cook the beans in a pan of water for 3-4 minutes, or until tender.

4. Fluff up the couscous and mix in the mint and pistachios. Spoon onto a platter with the beans and cherries.

5. Rest the lamb on a board. Tip the cooking juices into a jug, skimming off any oil. Simmer the juices in a pan for 15-20 minutes. Stir in the honey. Season. Add the lamb and couscous to the platter. Drizzle with some juices; pour the rest into a jug. Sprinkle with rose petals. Serve with extra harissa