This hearty marinated roast lamb shoulder, on a bed of harissa-flavoured couscous and cherries is a great Sunday lunch centrepiece.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
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.
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.
Fluff up the couscous and mix in the mint and pistachios. Spoon onto a platter with the beans and cherries.
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.
Typical values per serving when made using specific products in recipe
Energy | 3,034kJ/ 726kcals |
|---|---|
Fat | 39.6g |
Saturated Fat | 14.7g |
Carbohydrates | 46g |
Sugars | 8.3g |
Fibre | 6.1g |
Protein | 46.3g |
Salt | 1.8g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
