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North African inspired marinated shoulder of lamb with couscous salad and saffron yogurt



  • 1.

    Make several incisions in the piece of meat to allow for quicker cooking time.

  • 2.

    Blitz up bunch of coriander (putting some aside for the salad), as well as 4 cloves of garlic peeled, 3 heaped table spoons of the spice mix, salt, 2 chopped up preserved lemons- minus the flesh, and enough olive oil to really moisten so the lamb can get a good liberal dosing all over it.

  • 3.

    Leave that to marinate overnight or if time doesn't allow it for several hours.

  • 4.

    Cook couscous as per instruction on packet using the chicken stock and some olive oil and set aside- fluff after 5 mins.

  • 5.

    Seed tomato and dice then add to couscous.

  • 6.

    Dry roast pine nuts in pan let cool then also add to couscous.

  • 7.

    Cut zucchini into long thin ribbons the douse with olive oil and B.B.Q. the same with the eggplant then add to couscous.

  • 8.

    Dress the salad with some olive oil and lemon juice and season liberally.

  • 9.

    B.B.Q. meat over moderate heat turning every 5 mins or so, to check that it’s not burning- it will take around 20 mins.

  • 10.

    With the saffron yogurt, soak a pinch saffron strands in a tiny amount of boiling water in order to leach out the colour, then stir into the yogurt along with some seasoning.

  • 11.

    Serve the dish heaped on big plates with lemon wedges and beer!

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with North African inspired marinated shoulder of lamb with couscous salad and saffron yogurt.


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Posted by matt_whoReport
perfect. just the recipe I was looking for.