Moroccan Lamb Shank with Roasted Winter Root Vegetable Couscous
Ready in 45 minutes
• Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 22, 2018.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, July 22, 2018.
Ingredients
Couscous
- 1 carrot
- 1 beetroot
- 125g baby turnips
- 1 tsp honey
- ½ tsp Moroccan spice mix
- ¾ cup couscous
- ¾ cup boiling water
- Pinch of salt
Lamb Shanks
- 1 pack lamb shanks (keep bag sealed) (at room temperature)
Jus
- ½ brown onion
- 1 Tbsp Moroccan spice mix
- ¼ cup red wine or vegetable stock
- 1 cup water
- 1 Tbsp soy sauce
- 30g chopped apricots
Zesty Yoghurt
- 3 Tbsp yoghurt
- Zest of ½ lemon
- ½ tsp honey
To Serve
- 25g sliced almonds
- 3 Tbsp coriander leaves
Steps
-
Preheat oven to 220°C. Line an oven tray with baking paper. Bring a large pot of water to the boil (¾ full). Bring a full kettle to the boil. Peel carrot and beetroot and dice 2cm and quarter turnips. Toss vegetables on prepared tray with a drizzle of olive oil, honey and first measure of Moroccan spice mix.
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Roast for about 30 minutes, until vegetables are tender and caramelised. Turn once during cooking. While veggies cook, prepare the rest of the dish. Keeping lamb in the sealed bag, carefully place into pot of boiling water and reduce to a simmer. Cook for about 25 minutes, until lamb becomes tender.
-
When lamb has 10 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium heat. Thinly slice onion and cook for 3-4 minutes, until softened. Add second measure of Moroccan spice mix and cook for 1-2 minutes, until fragrant. Add wine/stock, water, soy sauce and apricots and simmer for about 1 minute.
-
Carefully remove lamb from water and cut bag open with kitchen scissors. Add lamb and juices to the pan with onions and simmer for about 6 minutes, turning lamb halfway through. Season to taste with salt if needed, then cover with foil and set aside. While lamb and jus are simmering, prepare couscous.
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In a medium, heat-proof bowl, combine couscous, boiling water and salt. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork. Add roasted vegetables to bowl with couscous, toss to combine and season. In a small bowl combine all zesty yoghurt ingredients.
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To serve, divide roasted winter root vegetable couscous between plates. Top with a lamb shank and spoon over Moroccan jus. Dollop over zesty yoghurt and garnish with almonds. Sprinkle with coriander.
Nutritional Information
Energy |
2540 kj 607 kcal |
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Protein | 37.6g |
Carbohydrate | 60.9g |
Fat | 19.9g |