SUNDAY ROAST LAMB WITH CAULIFLOWER COUSCOUS

INGREDIENTS

• 1/2 cup (125ml) extra virgin olive oil
• 2kg lamb shoulder (bone in)
• 1 onion, chopped
• 2 each celery stalks and carrots, chopped
• 2 garlic cloves, chopped
• 1kg ripe tomatoes, chopped
• 1 cup (250ml) white wine
• 2 cups (500ml) chicken or veal stock
• 1 small cauliflower, cut into florets
• 1 small bunch mint leaves, chopped
• 1 bunch spring onions, finely chopped
• Juice of 1 lemon
• Micro radish, to serve

• METHOD

  • 1
    Preheat oven to 160°C. Heat 2 tbs oil in a flameproof casserole over medium-high heat. Season lamb, then cook, turning, for 6-8 minutes until browned all over. Remove and set aside. Reduce heat to medium.
  • 2
    Add onion, celery and carrot, and cook for 3-4 minutes until softened. Add garlic and cook for a further 1-2 minutes until fragrant. Add tomatoes, wine and stock, scraping the bottom of the pan with a spoon. Return lamb to casserole. Bring to a simmer, cover surface with a circle of baking paper and lid. Bake for 3 hours or until tender. Remove lamb from casserole and rest, loosely covered with foil,until ready to serve.
  • 3
    Return the casserole to medium heat, bring sauce to a simmer and cook for 15 minutes or until thick.
  • 4
    Meanwhile, to make couscous, place cauliflower in a food processor and whiz until it resembles small crumbs. Combine with the mint, onion, lemon juice and remaining 1/3 cup (80ml) oil. Season.
  • 5
    Place in a frypan over medium heat and toss for 3-4 minutes until warm. Serve the lamb with couscous, micro radish and reduced sauce.
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