Prep time: 10 minutes
Cooking time: 30 minutes + resting time
Serves: 4

Ingredients

Main

• 500–750g marinated lamb shoulder

• 1 ½ cups couscous

• 1 ½ cups boiling water

• 4 tomatoes, diced

• 1 large broccoli head, cut into florets and stems sliced

• 200g tzatziki

• ½ lemon, zested and juiced

From the Pantry

• 1 tsp salt

• ¼ tsp pepper

• 1 tbsp olive oil

Optional Add-ons

• Cucumber

• Spinach leaves

• Lebanese bread

Method

1. Preheat the oven to 220°C. Remove the lamb shoulder from the fridge at least 30 minutes before cooking.

2. Bring a medium pot of water to the boil.

3. Place the lamb on a lined baking tray and roast for 25–30 minutes until golden brown. Remove from the oven and rest for at least 10 minutes before slicing.

4. Place the couscous in a bowl. Season with salt and pepper, add the boiling water, stir quickly, then cover for 3 minutes. Uncover and fluff with a whisk until light and airy. Set aside.

5. Cook the broccoli in the boiling water for 3–4 minutes until softened and vibrant green. Roughly chop and add to the couscous.

6. Add the diced tomatoes, drizzle with olive oil, and stir through the lemon zest and juice. Adjust seasoning to taste.

7. Slice the lamb thinly against the grain. Serve warm with tzatziki and couscous salad.

8. Add diced cucumber, spinach leaves, and Lebanese bread if desired.

Enjoy!