Slow Cooked Lamb with Cauliflower Couscous Recipe

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  • Gluten-free

serves:

6

Skill:

easy

Total Time:

03:00
plus marinating

Prep:

00:00

Cooking:

00:00

Succulently slow cooked to maximise the flavour, this tender lamb recipe is a great Easter recipe to try this year that the whole family will love. Switching up your usual side for low-carb couscous makes this slow cooker recipe a really healthy dish too.

HOW TO MAKE SLOW COOKED LAMB WITH CAULIFLOWER COUSCOUS

Ingredients

  • 1 rolled, boneless leg of lamb around 1.8kg (4lb)
  • 3tbsp za’tar spice blend, mixed with 2tbsp oil 
  • 4 onions, cut into thick wedges
  • For the ‘couscous’
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2tbsp sunflower oil  
  • 1tsp ground cumin
  • ½tsp chilli powder (optional)
  • 1 small cauliflower, cut into florets
  • large handful coriander leaves, chopped
  • large handful parsley leaves, chopped
  • small handful mint leaves, chopped
  • 1 lemon, juice and zest

Method

  • Rub the lamb with the spice mixture, set aside to marinate for at least 2 hours or overnight if you can.

  • Heat the oven to 220C, 200C fan, gas 7. Place the onion wedges in a roasting tin, and the lamb on top, roast for 20 minutes before lowering the temperature to 150C, 130C fan, 300F, gas 2 and roast for a further 2 hours 30 minutes. Take out the lamb, cover and leave to rest. Turn up the oven to 200C, 180C fan, 400F, gas 6.

  • Dry the chickpeas with some kitchen paper then toss in the oil, cumin and chilli powder and some sea salt. Spread out on two baking sheets and roast for 15 minutes, with the lamb. 

  • Blend the cauliflower in a food processor along with the herbs and lemon juice and zest, using the pulse button, don’t blend it too fine or it will become a puree. Mix in the chickpeas, chopped herbs and lemon juice and zest, season well and serve with the lamb. 

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