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    Lemon Lamb Shanks with Couscous

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    Lemon Lamb Shanks with Couscous

    The inspiration for this lamb dish might come from the warm climes of northern Africa but nothing could be more satisfying on a cold winter's night.

    • Preparation time: 20 minutes
    • Cooking time: 135 minutes
    • Total time: 2 hours 35 minutes 60 minutes 60 minutes 35 minutes

    Serves: 2


    • Couscous
    • 150g couscous
    • 10g butter
    • ¼tsp salt
    • 25g toasted almonds, roughly chopped
    • ¼ tsp ground cinnamon
    • 1 tbsp flat-leaf parsley, roughly chopped
    • 1 tbsp mint, chopped
    • 1 tsp coriander seeds
    • 1 tsp cumin seeds
    • A pinch Saffron
    • 15g butter
    • 2 small preserved lemons, flesh discarded and rind cut into thick strips
    • 2 lamb shanks
    • 2 garlic cloves


    1. Place each shank on a large, double piece of foil. Grind the garlic, coriander, cumin and saffron in a pestle and mortar; season, then rub over the lamb. Dot the butter and preserved lemon between the shanks; lift the foil, scrunching to make two parcels.
    2. Bring the water in the steamer to the boil. Steam the parcels, covered, on a medium heat, for 2 hours 15 minutes; add more water if necessary. Remove from the heat.
    3. Put the couscous in a bowl. Melt the butter in 200ml boiling water, stir in the salt, then pour into the couscous. Cover with a clean tea towel and leave for 10 minutes, then fork through the other ingredients. Unwrap the lamb; keep the juices to spoon over the lamb and couscous before serving.

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    Drinks recommendation

    Great Syrah wine has an exoticism that is just right with this lamb dish.


    Average user rating

    5 stars