Baked lamb shoulder with couscous
6 servings
180 minutes
Roasted lamb shoulder with couscous is a vibrant representative of Turkish cuisine, known for its rich aromas and abundance of spices. This dish embodies the warmth of traditional Turkish feasts, where meat is cooked slowly, absorbing the rich spicy notes of adjika, smoked paprika, and fresh thyme. The tender and juicy shoulder roasted with garlic and lemon acquires a deep flavor that perfectly complements the fluffy couscous mixed with aromatic roasted vegetables. This combination creates a balanced dish that is both hearty and exquisite. It is perfect for family dinners and festive meals, impressing guests with its rich taste and Eastern flair.
1
Stuff the shoulder with garlic. Mix spices with oil and rub the meat with the resulting mixture. Place lemon slices and thyme on top. Wrap the meat in foil and send it to a preheated oven at 180 degrees for 2.5 hours. You can also roast vegetables for a side dish - sliced pumpkin, tomatoes, peppers, broccoli.
- Garlic: 3 heads
- Vegetable oil: 200 ml
- Smoked paprika (pimenton): 1 tablespoon
- Lemon: 1 piece
- Thyme: 6 sprigs
- Bell pepper: 1 piece
- Tomatoes: 1 piece
- Eggplant: 1 piece
2
To prepare couscous, chop the vegetables coarsely and sauté them in butter, adding herbs at the end. Pour hot broth over the couscous and let it steep for 30 minutes. Before serving, mix the cooked couscous with the vegetables.
- Butter: 1 tablespoon
- Vegetable broth: 100 ml
- Couscous: 150 g
