Glazed lamb with Jewelled couscous

Glazed lamb with Jewelled couscous

Treat your guests to an Easter meal to remember with this succulent slow roasted glazed lamb infused with Rogan Josh paste, Mango Chutney and pistachios and served up with jewelled couscous.

Anjali says: “I love getting all the family together at Easter for a big family meal. My Spiced Kashmiri Rack of Lamb maintains the tradition of lamb at Easter, but is marinated in Patak’s Rogan Josh Paste and makes a fabulous centrepiece, so you’ll be sure to impress your family and friends.”

This dish is a wonderfully easy-to-make alternative to your classic Easter Lamb. It is delicious and not too spicy so it’s the perfect dish for all the family to enjoy.

Slow roasted glazed lamb served with jewelled couscous

Serves: 4 people
Preparation time: 20 minutes
Cooking Time: 5 hours
Difficulty: Easy

Ingredients

  1. 1.5 kg leg or shoulder of lamb on the bone, trimmed
  2. 4 tbsp Patak’s Rogan Josh Paste
  3. 2 tbsp Patak’s Mango Chutney
  4. 5 clove of garlic, skins on
  5. 300g dried cous cous
  6. Large handful of chopped coriander
  7. 100g chopped dried apricots
  8. 1 handful of roughly chopped pistachio nuts

Seeds from 1 large pomegranate 

Method

1. Preheat the oven, on full heat.

2. To prepare the lamb, lightly score the skin of the lamb and generously season with pepper.

3. Mix the Mango Chutney and Rogan Josh Paste in a bowl and generously coat the shoulder of lamb in this glaze mixture.

4. Place on a roasting tray on top of some bashed garlic cloves (skin still on), and cover the lamb with foil.

5. Place the lamb in the oven, and turn the heat right down to 140ºC/gas mark 1.

6. Cook for 4 ½ hours.

7. Take the lamb out of the oven and throw away the foil.

8. Pop the lamb back into the oven (uncovered), increasing the heat to 180 ºC/ gas mark 4, for 30 minutes longer.

9. To serve, shred the lamb off the bone. And serve on top of a bed of the jewelled cous cous and with tzatzki.

For the jewelled cous cous

1. Cook up the cous cous according to the pack instructions.

2. Any juices in the roasting tray including the oil can be stirred through the cous cous too as this will need some oil drizzled in to make it flavourful.

3. Once cooked and fluffy, season and stir through the coriander, dried apricots, pomegranate seeds & pistachio nuts.

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