Braised lamb with couscous and mint gremolata

Serves: 6 – 8 Preparation: 20 - 25 minutes Cooking: 2 - 3 hours

INGREDIENTS: For the lamb:

2 tsp olive oil or vegetable oil 1.8 – 2.25kg boneless lamb shoulder, fat trimmed, cut into 5-cm pieces

Kosher salt

1 large orange, cut into ½ -cmthick rounds

1 head garlic, halved crosswise 3 medium shallots, quartered lengthwise

6 pitted Medjool dates, coarsely chopped

2 tsp dried oregano 180ml dry white wine

1 litre chicken stock

2 - 3 fresh rosemary sprigs

2 bay leaves

2 tbsp unsalted (plant-based) butter

Gremolata

25g (approx) fresh mint, coarsely chopped

15g each of fresh dill and flat leaf parsley, coarsely chopped 80g golden raisins

Zest and juice of 1 medium orange

Zest and juice of 1 medium lemon

1 garlic clove, grated 120ml extra-virgin olive oil Kosher salt and freshly ground black pepper

Cooked couscous or rice, and yoghurt, for serving (I use coconut yoghurt)

METHOD:

For the lamb: Preheat oven to 170°C (150°C fan).

Heat the oil in a large heavybottomed pan over mediumhigh heat. Season the lamb with salt. Working in batches, place the lamb in the pot and sear it on all sides, about 4 minutes per side. Transfer to a plate and repeat with the remaining meat.

In the same pot, add the orange slices and the garlic halves, cut-side down. Cook until slightly charred, about 4 minutes. Flip the orange slices, then add the shallots, dates, and oregano. Stir to combine, making sure the ingredients are well coated in the pan juices, and cook until the shallots are slightly softened, about 4 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the stock, rosemary sprigs, and bay leaves and bring to a boil. Return the lamb to the pot, and if not mostly submerged, add additional water and bring to a boil.

Once boiling, cover the pan and transfer to the oven and braise until the meat is forktender and easy to shred, 2 to 2½ hours.

Remove the lamb with tongs to a plate. Once cool enough to handle, shred the meat.

Strain the braising liquid through a fine-mesh sieve into a bowl and discard the solids.

Return the liquid to the pan and bring to a boil over mediumhigh heat, then reduce the heat to low. Simmer, swirling in the plant butter until it’s melted. Season with salt and pepper. Add the lamb and cook until warmed through, 2 minutes.

Make the gremolata: just before serving, mix all ingredients in a medium bowl, adding salt and pepper to taste.

Serve the lamb over your choice of grain, top with gremolata, and add a dollop of plant-based yoghurt on the side.