Persian Lamb with Apricot Couscous and Chickpea Salad

Time

3 hrs 50 mins

Serves

6

Ingredients

• 2.4kg Field & Flower shoulder of lamb
• 1 00g Tracklements Zingy Rosemary Jelly
• 1 tbsp ground cumin
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 2 onions, sliced
• 200ml water
• Salt and pepper
• 40g shelled raw pistachios
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 200g couscous
• 4 tbsp finely chopped dried apricots
• 1 tsp freshly grated ginger
• 1 tsp honey
• Small handful fresh parsley, roughly chopped
• 1 red onion, finely diced
• Juice of 1 lemon
• 2 400g cans chickpeas, drained and rinsed
• 1 medium cucumber, quartered and chopped
• 1 green pepper, finely chopped
• ½ red onion, thinly sliced
• Small handful cherry tomatoes, quartered
• 1 avocado, diced
• Small handful flat-leaf parsley, finely chopped
• Small handful fresh mint, finely chopped
• 4 tbsp olive oil
• Juice of 2 lemons
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove, crushed
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 160°C / 325°F / Gas Mark 3.
2. In a small bowl, mix together the Zingy Rosemary Jelly, cumin, garlic, lemon juice and zest.
3. Layer the sliced onions in the base of a deep-sided roasting tray. Lightly score the lamb, season well with salt and pepper, and place it on top of the onions.
4. Pour the rosemary glaze over the lamb and add 200ml water to the bottom of the tray. Cover tightly with foil.
5. Roast for 3 hours, then remove the foil and roast uncovered for another 20-30 minutes until the lamb is golden and tender.
6. Toast the pistachios in a dry pan over medium heat until lightly golden. Set aside to cool. In a saucepan, bring 300ml water to the boil with 1 tbsp of the olive oil and 1 tsp salt. Stir in the couscous, cover, and remove from heat. Let steam for 5–6 minutes until the liquid is absorbed.
7. While the couscous steams, mix the chopped dried apricots, grated ginger, and honey in a small bowl.
8. Fluff the couscous with a fork, then stir in the apricot-ginger mix, pistachios, parsley, red onion, lemon juice, and remaining olive oil. Season to taste.
9. In a large bowl, combine the chickpeas, cucumber, green pepper, red onion, cherry tomatoes, avocado, parsley, and mint.
10. In a separate bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
11. Pour the dressing over the salad and toss well to coat.
12. Once cooked, take the lamb out the oven. Remove any excess fat and spoon the pan juices over the lamb. Shred the lamb with two forks.
13. Pile the shredded lamb onto a serving platter, drizzling over the aromatic juices. Serve alongside the apricot couscous and Dijon chickpea salad. Add a bowl of yoghurt on the side with a swirl of rosemary jelly, if preferred .