Luxurious Recipe Made Easy Roasted Lamb shoulder with giant Couscous & caramelised onions Kids’ Favorite

Peel your onions and slick them into 4 thick wedges. set these thick wedges on a deep baking tray. The onions act as a rack for the meat to sit on and raise it up out of the pan juices. As the meat cooks, it will caramelise in the meat juices to make a delicious part of the meal later. You can also use these caramelised onions are part of a rich sauce if you like by adding them to stock and meat juices. But in this instance, I used them in my couscous salad (see below)

Place your should of lamb on top of the onions. Pour over some olive oil and generously season with sea salt, black pepper dried thyme and dried rosemary. (or any other herbs of choice)

Next, pour a mug (or 2) of water gently into the pan making sure not to touch the lamb. The water level should be to the height of the onions. Cover the meat with foil and make a few holes to let out steam. Place in a preheated oven at 170c for 3 hours. (cooking times will vary depending on your cut of meat, this is a 1.2kg shoulder 3 hours slow on 170 will ensure it is juicy and falls off the bone)

You don’t need to turn the meat as it is resting on top of the onions and cooking evening all around in the steam. But you might want to check if the water is getting low and add a little more to stop your pan burning with all the caramelised juices from the meat and onions. I checked mine halfway through.

40 minutes towards the end of the lamb’s cooking time start the other dishes. I peels and cut my potatoes and added them to a second pan drizzled with vegetable oil and a little water plus seasoned well. I then popped them in the oven to roast alongside the lamb for the last 40 minutes.

Prepare the couscous as per the instructions. Bring a pan of water to a boil and add your couscous, allow to simmer for 20 minutes till it is cooked.

When the couscous is finished drain the water and add your butter and cream cheese whilst it is still hot. Stir and leave aside. When the meat comes out of the oven you can stir in the caramelised onions from the pan with the couscous

Prepare any other sides you like whilst you wait on the lamb. I made a quick green salad with tomatoes and carrots on the side to use up bits in the fridge but this is optional of course and you can make any salad you like)

Lamb done! remove from the oven and set aside to rest. remove the onions from the pan and add them to the couscous. Alternatively, the onions can be mixed into a gravy if you like.