LAMB WITH JEWELLED COUSCOUS

Prep time 10 mins Marination time 1 hour to overnight Cooking time 3 hours 45 mins Serves 6 1 shoulder of lamb, about 2.5kg 2 large onions FOR THE MARINADE, MIX: 4 tbsp pomegranate molasses 1 tsp ground cumin Zest and juice of 1 lemon 3 tbsp olive oil 3 cloves garlic, chopped 200ml water, as needed FOR THE COUSCOUS 200g couscous Dried cranberries or pomegranate arils, a handful Fresh parsley, a handful, finely chopped Place the lamb in a large resealable plastic bag. Pour the marinade into the bag, seal and refrigerate for an hour or overnight. Preheat the oven to 160°C. Place the onions in the roasting pan with the lamb and pour over the marinade. Cover with foil and roast for 3 hours, turning a few times. Pour off the liquid into a pot, remove the foil and roast for a further 30 minutes to brown. Make a gravy by bringing the reserved meat juices to the boil. Cook until reduced and thickened, adding water if necessary. Prepare the couscous according to instructions on the packet, then toss with the remaining ingredients. Slice the lamb and serve with the couscous and gravy.