Mediterranean

Pomegranate and slow cooked lamb couscous
1. 

1 lamb shoulder 1, about 2Kg
1 onion peeled, halved and finely sliced
1 tbsp pomegranate molasses plus more to serve
300g couscous
butter
1 tsp harissa
small bunch mint, leaves roughly chopped
1 pomegranate, seeds picked out or 1 tub

Heat the oven to 170C. Put the lamb in a roasting tin, fatty-side-up, with the onion scattered around. Score the lamb with a knife and rub in the molasses. Season well. Add 2 mugs of water cover with foil and cook for 4 hours. Rest for 15 minutes. Pull the lamb off the bone in chunks using two forks.

While the lamb is resting, Put the couscous, a large knob of butter the harissa and seasoning in a bowl and add enough boiling water to just cover it. Cover and leave to absorb for 5 minutes, then fluff the grains gently with a fork. Put the couscous onto a platten shred the lamb on top. Pour off any fat from the lamb pan and add some juices, plus a little more molasses to the couscous. Serve with the mint leaves and pomegranate

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