Crispy Lamb Shoulder

Serves

Scaled from the card's 4-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

Raw ingredient energy · 8 servings

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

1. Preheat the oven to 190°C. Boil your kettle. Ready two large greased baking trays. Cut the butternut chunks into even bite-sized cubes. Spread them out evenly in the baking trays. Warm the honey up in the microwave for about 10 seconds then pour it over the butternut. Drizzle with olive oil, half the Cape Herb & Spice Mediterranean Spice and season with salt and pepper. In your hot oven, roast the butternut for about 25-30 minutes until cooked and turning golden. Give the tray a shift at the halfway mark.

2. Cut your lamb shoulder into bite-sized cubes, about 2cm. Place them into a bowl and sprinkle over the remaining Cape Herb & Spice Mediterranean Spice, salt, pepper and a glug of olive oil. Stir to coat.

3. To a bowl, add the couscous and a pinch of salt. Pour over 300ml of boiling water. Stir through with a fork then cover with clingfilm. Let it soak until cooked through for about 10 minutes. Fluff up with a fork and season further with salt, pepper and some olive oil to taste.

4. Place a pan over a medium heat, toast your pumpkin seeds for 3-5 minutes until golden and beginning to pop. Shift occasionally. Remove from the pan on completion.

5. Return your pan to a medium-high heat with a generous drizzle of oil. When the pan is hot, add the lamb cubes and let them sit until beautifully golden on the bottom. Once golden brown, give them a shift for even colouring. Fry for about 5-6 minutes in total. Remove from the pan on completion and let it rest. It is crucial for this step to be done in batches to ensure beautiful crispy and tender lamb bits.

6. Place the Mustardy Crème into a bowl and season with salt, pepper, 60ml olive oil, and lamb pan juices. Whisk together until it is a drizzling consistency. CHEFS TIP: Add some water 5ml at a time to get the dressing to drizzling consistency. Rinse the green leaves and toss through some olive oil and salt.

7. Plate up your creation! Start with a bed of couscous, top with the honey glazed butternut and crispy lamb bits. Garnish with pumpkin seeds and serve alongside the green leaves. Drizzle over the dressing and serve. Well done, Chef!

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