Pulled Lamb with Roasted Pepper, Pomegranate and Chick Pea Cous Cous

This was megaaaaaa, it was one of those perfect substitutes for Sunday Lunch on a hot Sunday and definitely the sort of thing I would cook for friends coming round… just plonk it all in the middle of the table and let everyone help themselves!

I made Wholemeal Flatbreads but they weren’t QUITE right so I won’t bother sharing the recipe… I think when we next have it I would just have it with Wholemeal Wraps or Pittas!

For the Lamb you will need

  • 1.5 kg Lamb Shoulder
  • 2 tsp Oregano
  • 2 tsp Smoked Paprika
  • 1 tsp Mixed Spice
  • Salt and Pepper

So for the Lamb I removed any excess fat, coated it in all the above herbs and spices (minus Salt) and marinated it Overnight… well actually over 2 nights because we ended up eating out the night we were MEANT to have it.

Then I popped it in the oven (don’t forget to season it all over with Salt at this point) on 120′, covered with tin foil for 6 loooooong hours, basting with the juices in the bottom of the tin regularly!

After 6 hours, I let it rest out the oven for an hour before using my hands to pull it apart and remove any of the fatty bits… there were still quite a few and I think next time I will try it with Lamb Leg instead but it is MUCH cheaper to use Shoulder!

I didn’t take any photos because it’s pretty easy and pretty boring but here are a few, including the finished product!

Then for the Cous Cous, which made A LOAD… I would guess around 8 portions which is just grand, I will be eating it for lunch all week… You will need:

  • Cous Cous
  • Boiling Water
  • 2 Chicken Oxo
  • 1 tsp Oregano
  • 1 tsp Smoked Paprika
  • 1 tin of Chick Peas
  • 1 Red and 1 Yellow Pepper
  • 1 Pomegranate
  • Fresh Basil
  • Salt and Pepper

For the Cous Cous I use this nifty little glass that has lines on it… I just do equal amounts of Cous Cous and boiling water. Mixing the uncooked Cous Cous with the Paprika, Oregano and Oxo Cubes before adding the boiling Water. Mix it all well then cover with cling film for 5 minutes, then fluff it all up with a fork and recover for another 5 minutes.

Then I sliced and roasted the Peppers in the oven for about 15/20 minutes, I just popped them in the oven with the Lamb whilst it was cooking!

For the Pomegranate, cut it in half then hold it in your hand above a bowl and give a good whack with a spoon.

And finally for the Chick Peas, strain and rinse them from the tin, then cover with cold water, add a good pinch of Salt and bring to the boil, only boil them for a minute or so.

Add all of the above to the Cous Cous.

I then popped it in the fridge and when we were ready to eat, added a load of chopped fresh Basil.

To serve I made a Greek Salad, which was just Cucumber, Tomatoes, Red Onion, Feta and Basil. And a Mint Yoghurt which was just Greek Yoghurt mixed with Mint Sauce.

It sounds like a lot going on and a bit of effort but it is super simple and very very yummy!

Hope you enjoy!

L x

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