Lamb Verde

Lamb Verde is awesome

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30min rustic meat

Ingredients

  • 3/4 cups cous cous
  • 3/4 cup chicken stock (3/4 cup boilnng water+1/4cube)
  • 1.5 sweet yellow pepper (2 if small)
  • preserved lemon
  • hand full of mint
  • 1/4 cup Toasted Pine Nuts

Ingredients (sides)

  • Greek Yoghurt
  • Pickled onion & radish*
  • pita bread

Directions (lamb)

  1. preheat oven to 135c, put cast iron pot to heat up
  2. if neccesary, cut into two pieces at joint so it fits into pot
  3. salt/pepper generously
  4. brown mea on all sides
  5. pour salsa over lamb, add a little water if necessary so it’s 3/4 covered
  6. place in oven for minimum 3 hours. 4,5 is good
  7. now’s a good time to make that pickle & toast those pine nuts
  8. cous cous just takes a few minutes at the end, you can do the next bit before
  9. before serving, remove from oven, remove and set aside any bones using tongs
  10. shred meat a little and toss so it can absorb juices

Directions (cous cous)

  1. julienne (cut vertical slices) pepper(s)
  2. heat pot with a little oil, toast cous cous a little, add stock, bring to boil and cover / off heat 5 minutes
  3. while cous cous is steaming, sautee peppers
  4. add

Notes

  • lamb shoulder works, too
  • bone-in works just fine
  • see recipe