Lamb shoulder

3-4kg lamb shoulder bone-in

3 tbs sour cherry molasses

13g sliced garlic cloves

4g pan-roasted cumin seeds

1 tbs sea salt

200g water

Orange & pistachio cous cous

200g couscous

230ml freshly squeezed orange juice boiled

30g roasted and crushed pistachios

100g dry cherries chopped

15g chopped coriander

Good pinch salt

Few turns freshly cracked black pepper

Minted yogurt

100g Greek yoghurt

1 large tbs mint sauce  

1 tsp sea salt

1 tbs lemon juice

2 tbs finely chopped mint

For the lamb. Pre heat the oven to 180 deg C.

Make small incisions across lamb shoulder pushing the garlic into the cavities. Drizzle the sour cherry molasses and sprinkle the cumin and salt all over the lamb.

Place lamb onto a baking tray and pour water into the bottom and cover with foil.

Cook the lamb for 3 hours 30 mins (for the final hour of cooking remove the foil and roast until golden and crispy).

For the couscous. Place orange juice in a sauce pan and onto the hob, bring to boil.

In a heat-proof bowl, add the couscous, salt, cherries, and fresh cracked pepper. Pour boiling orange juice over the couscous and cover with a up-turned plate or cling film. Leave for 10 minutes

Remove lid and with a fork scrape and mix the couscous to fluff it up. Add coriander and serve while warm.

For the minted yoghurt. Spoon everything into a bowl and mix well. Serve immediately