Middle Eastern Butterflied Lamb Shoulder with Cous Cous and Dill Yoghurt
This melt in your mouth dish its a people pleaser. Full of flavours and rich of fragrant aromas and goes really well on for a Easter feasting lunch or dinner - and a glass of the Valente Syrah.
Allergens -
Gluten, Wheat, Milk.
Ingredients
Lamb shoulder, Chicken Stock, Cous Cous, Greek yoghurt, Lemon, currant, Fresh mint, Parsley, Olive oil, Fresh Coriander, Coriander powder, Cumin powder, Sumac, Fresh garlic, Onion brown.
Preparation and storage notes
1. Preheat oven to 180C 2. Heat lamb shoulder for 25-30mins until heated through 3. Heat cous cous in microwave until warm 4. Serve lamb (sliced or unsliced) on bed of cous cous with side of yoghurt