Pot Roast Shoulder of Lamb on Couscous

Ingredients

1.124kg half shoulder of lamb
10 shallots
6 bay leaves

1 large parsnip
4 medium potatoes
4 carrots
3 red peppers
1 aubergine
1 fennel bulb
1 lemon
4 semi-dried apricots

Cooking

Place lamb in casserole, with lid on, roast hard for 1 hour

Remove from heat, remove bay leaves.
Add shallots, swede, garlic.
Replace lid, leave overnight.

Place in hot oven, 200°C

Boil diced potatoes, after 5 minutes add diced parsnips.
Cut peppers and add to pre-heated oil in baking tray.
Drain potatoes and parsnips, allow to steam dry for 5 minutes.

Add fennel and aubergine, then potatoes.

Cook hard for 1 hour.


Stir everything.

Remove lamb from pot.

Add water to marmite.
Add juice of a half a lemon, squeeze rest over vegetables in oven.
Sieve marmite, add 4 chopped ready-to-eat dried apricots and half the chopped lemon rind.
Pour on couscous in a bowl and leave to soak.

Serve with potato croquets made from yesterday's leftover mashed potato and mashed swede.

What actually happened

Ate with apple jelly.
The lamb tasted very good.
I enjoyed the mashed swede bake.

For next time

Some swede crept into roasted vegetables, they tasted a bit sour, as did the fennel.