One-pot Lamb with Winter Roots & Israeli Couscous
Two Hour Lamb Shoulder with Couscous and Greens
The beauty about this recipe is that it can be created in one-pot. Which means you get a dish jam-packed with winter goodness and there are less dishes to clear away at the end of it all!
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National Lamb Day,
500g, diced Quality Mark lamb shoulder
3 tbsp seasoned flour
1, white part only, finely sliced leek
2, coarsely chopped garlic cloves
1 large, peeled and diced carrot
1 large, peeled and diced parsnip
1/2 (about 150g), peeled and diced swedes
1/2 cup, dry white wine
2 cups beef stock
1 cup, Israeli, cooked couscous
steamed seasonal greens
To Make Lamb
Preheat the oven to 170°C.
Roll diced lamb in the seasoned flour. Heat a large frying pan over a medium-high heat.
Add a dash of oil and when hot, brown lamb on both sides, in batches, transferring to a casserole dish as you go.
Reduce the heat to low and add the leek and garlic.
Cook gently until the leek begins to soften, then add the carrot, parsnip and swede.
Mix in any remaining seasoned flour.
Pour in the wine and allow to bubble up.
Add the stock and mix well, then pour over the lamb.
The liquid should just cover the lamb and vegetables.
If not, add more stock.
Place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation.
Cover with the lid, then place in the oven and cook for 2 hours until the lamb is very tender.
Nutrition Information per Serving (613g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)