The Sol Journal

Slow Cooked Lamb with Pomegranate Cous Cous

recipes

Slow Cooked Lamb with Pomegranate Cous Cous

10 June, 2024

A nourishing Lamb recipe, with all the health benefits of slow cooking. This warming meal is packed with spices and fresh herbs for a delicious Winter dinner.

Serves: 4
Time: 5 hours

What’s more grounding and nourishing than slow cooked lamb? This is our favourite way to consume meat, not just for its elevated flavour profile – but it’s incredible health benefits too. Slow cooking red meats produce the least amount of carcinogenic properties of any cooking method. Slow cooking forms very few AGEs (advanced glaciated end products) and preserves the most amount of vitamins compared to cooking at high heat temperatures. Additionally, if you cook meat on the bone you’re receiving health promoting collagen, gelatin and minerals that are not as readily available in the muscle meat we tend to frequently consume.

Ingredients

1.5kg lamb shoulder (with bone)
1/4 cup extra virgin olive oil
2 teaspoons smoked paprika1 teaspoon cumin
1 teaspoon fennel seed
4 garlic cloves, minced
2 teaspoons sea salt1 teaspoon black pepper
1 beef stock cube
1 cup pearl cous cous
1 pomegranate
1/4 cup fresh parsley, finely chopped
3 small Lebanese cucumber, finely sliced
1 jalapeño, finely sliced
1/2 red onion, finely sliced
1/2 lime, juiced
2 tablespoons pine nuts
4 cups butter lettuce
Fresh coriander, to garnish
Fresh parsley, to garnish

Method

  1. Preheat oven to 150ºC fan forced.
  2. In a pouring dish combine olive oil, smoked paprika, cumin, fennel seeds, minced garlic, sea salt and pepper. Stir well.
  3. Place the lamb shoulder in a ceramic baking dish. Using a sharp knife or fork, poke deep holes through the meaty part of the shoulder, so the flavours can penetrate. Pour over your marinade coating the entire shoulder.
  4. Pour 2 cups of boiling water over a stock cube and mix until completely dissolved. Pour around the lamb shoulder. Place in the centre tray of the oven and slow cook for 5 hours, taking out 2–3 times to pour marinade over the meat. Wrap alfoil over the baking dish if the meat starts charring.
  5. Meanwhile, bring a large saucepan of water to a boil. Cook cous cous according to packet instructions. Once cooked, discard liquid and place in a side dish. Add pomegranate, cucumber, jalapeño, red onion and lime juice. Set aside until your slow cook is ready to serve.
  6. In a small fry pan, drizzle a little oil over medium/high heat. Fry the pine nuts with a little sea salt until golden brown. Set aside.
  7. Remove lamb from the oven. Using two forks gently pull the meat off the bone (this should be effortless if it’s cooked well). Begin to build your salad starting with a bed of butter lettuce. Layer with pomegranate cous cous, shredded lamb and fresh herbs. Enjoy!