Slow-Roasted Moroccan Quince Lamb with Herby Couscous
This lamb is so hands-off in the preparation it feels almost lazy, even though it absolutely isn’t. The meat is cooked until it fully surrenders, offering a rich mouthfeel that comes with any lamb that has been well-acquainted with time and an oven.
Ingredients 30
For The Lamb
1.7 kg lamb shoulder, at room temperature
1 onion, roughly chopped
2 cloves garlic
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1 tsp saffron threads
1 tbsp honey
3 tbsp olive oil
160 g quince jam, see my recipe
750 ml chicken stock
250 ml white wine
Whipped Feta
120 g Persian feta, crumbled
125 g greek yoghurt, thick
Herby Couscous
30 g unsalted butter
1 onion, finely diced
1 tsp cumin seeds, roughly crushed
1 tsp coriander seeds, roughly crushed
230 g israeli couscous
625 ml chicken stock
salt, to season
black pepper, freshly ground, to season
75 g pistachio kernels, roughly chopped
80 g smoked almond, roughly chopped
1⁄2 cup flat-leaf parsley (italian parsley), leaves chopped
1⁄2 cup coriander (cilantro), leaves, chopped
1⁄2 cup mint leaves, chopped
1⁄2 cup dill fronds, coarsely torn
1 lemon, zest finely grated
To Serve
coriander (cilantro), leaf, to scatter
Pinch aleppo pepper, generous, per serve
Pomegranate arils
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Method 12
For the whipped feta, add the and to a bowl and whisk vigorously with a fork until combined and the mixture is light and creamy. Set aside in the fridge, but bring to room temperature about 15 minutes before serving.
Preheat the oven to 150˚C (300˚F). Place the in a high-sided roasting dish with a relatively snug fit.
Place the , , , , , , , , and in a blender and blitz to a rough paste.
Turn out into a bowl, add the and stir to incorporate. Rub the mixture over the top of the in the roasting dish.
Pour the and around the base of the — it should come up the sides but not cover any of the beautiful marinade you have pressed onto the top of the lamb.
Cover tightly with foil and roast for 6 hours, checking on the level of liquid at around 4 hours. If too much has evaporated, add more or and continue to cook.
Remove the foil for the last 20 minutes of cooking so the marinade can form more of a crust. Set the aside to rest for 15 minutes while you prepare the herby couscous.
Place a frying pan over medium heat. Add the and, once hot, cook the until soft.
Add the , , and and cook, stirring constantly until it looks lightly browned. This adds a lovely nuttiness and helps prevent the couscous from sticking together.
Add the , a cup or so at a time, waiting until it has been absorbed before adding another, stirring regularly, 5-7 minutes.
Strain and add to a bowl and season generously with salt and freshly ground black pepper. Allow to cool slightly then stir through the chopped , , , , , , and . Toss to combine.
Add the to serving plates and top with some – it should just collapse under the pressure of your fork – and finish with a dollop of whipped feta and some . Sprinkle over and pomegranate arils. Serve warm.
Katrina Meynink's tips
If you have run out of quince jam and the winter season isn’t on your doorstep, you can substitute with quince paste at a pinch. It’s never as good but it does mean you can make this dish all year long.
