Slow Cooked Greek Lamb Shoulder with Couscous
Couscous, roast pumpkin and baby spinach create a simple side for a delicious and healthy meal.
Equipment
- oven dish
Ingredients
- 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
Instructions
Getting started
- 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)
Couscous
- 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.
Notes
One less bowl
At the end you are going to mix the roasted pumpkin with couscous and baby spinach to make the side for the lamb. You will save a bowl if you do this in the oven dish you use for the diced pumpkin. The pumpkin will also roast better if given a little space.
Adding flavour
Often pre-cooked meals are mild or light in flavour so as to appeal to the widest range of tastes. When cooking, you can always add, but you cannot take away.
When basting the lamb at 15 minutes, taste it to check the flavour. Options you might wish to add include; a spoon of tomato paste, a splash of Worcestershire or fish sauce and a dash or sprinkle of chilli.
A light dusting of cayenne pepper on the pumpkin might also provide a nice kick with the brown sugar and paprika if you like to live dangerously.
Photo Note
We changed the recipe from the stock photo presented and are yet to update the photo. If you would like to make the dish in the photo you might instead add couscous with sundried tomato, mint, parsley and pomegranate. It would also be unlikely that the Coles made easy lamb shoulder would be presented on the bone.
Nutrition
Calories: 469kcalCarbohydrates: 51gProtein: 43gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 111mgSodium: 152mgPotassium: 1100mgFiber: 5gSugar: 2gVitamin A: 13443IUVitamin C: 29mgCalcium: 110mgIron: 5mg
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