Slow Cooked Greek Lamb Shoulder with Couscous
- oven dish
- 550 g Coles Slow Cooked Lamb Shoulder Greek Inspired, 1 pack, Coles made easy
- 200 g Diced Butternut Pumpkin, ½ pack prepared vegetables
- 60 g baby spinach, 1 sml pack
- 100 g Ainsley Harriott CousCous Roasted Veg, 1 pack
- Preheat oven to 180°C fan forced (200°C conventional). Place diced pumpkin in an oven-proof dish with a teaspoon of water and zap in the microwave on high for 1 minute.
- Remove pumpkin from microwave, drizzle (or spray) with olive oil. Season with a little pepper and salt and dust with paprika and brown sugar. Place diced pumpkin in the oven.
Lamb Shoulder Cooking Instructions
- Remove packaging, open the pouch with scissors and empty contents into small ovenproof casserole dish. Cover with foil. Place the dish in the centre of the oven and cook for 15 minutes.
- Remove lamb from the oven, remove foil and baste meat with sauce. Return to oven and cook uncovered for a further 15 minutes or until piping hot. (remove the pumpkin and turn all the pieces at this time also – before returning to the oven)
- A the 100g pack of couscous to a bowl with 150ml of boiling water. Stir well, cover and let stand for 2 minutes. Stir in a knob of butter and leave for 2 minutes more. Fluff and separate the grains a little with a fork before serving.
Finish the dish
- Remove the lamb from the oven. Use 2 forks to pull the meat apart and finish by basting the meat with the remaining sauce before serving.
- Remove the pumpkin from the oven. Toss in all the baby spinach, using the heat in the dish to wilt the spinach a little. Add olive oil and mix through. You can either add the couscous to the plate and top with the spinach and pumpkin, or mix it all in together.
- Serve the couscous, pumpkin and baby spinach, then arrange lamb and sauce to serve.
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