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Food Pairing with St. Hallett
Pair this delicious Winter meal with St. Hallett's Butcher's Cart wine.
Moroccan Lamb with Tumeric Cauliflower, Mint & Cous Cous
2 Tablespoons ground cumin
2 Tablespoons ground coriander
1.5kg Lamb shoulder (bone in)
2 Tablespoons olive oil, plus 2 tablespoons extra
1 Cauliflower, cut into florets
2 Teaspoons turmeric
1/2 Bunch mint, leaves picked
1 Cup cous cous
½ Red onion, finely sliced
½ bunch coriander, leaves picked
Finely grated zest and juice of an orange
½ Cup olives, pitted and halved
½ Cup roasted almonds, roughly chopped
- Preheat oven to 150C. Place lamb into a large roasting pan, then rub with cumin, coriander, two tablespoons olive oil and salt to taste. Transfer to oven and cook for 3 ½ hours.
- Increase oven temperature to 190C. Toss cauliflower with turmeric and remaining two tablespoons oil. Add to the lamb roasting pan and return to the oven. Cook for a further 30 minutes or until lamb is very tender and cauliflower is golden brown and cooked through.
- Place cous cous into a large bowl. Pour over one cup of boiling water. Allow to sit for a minute, then fluff grains with a fork. Stir in onion, coriander, orange zest and juice and olives.
- Remove lamb and cauliflower from oven. Top cauliflower with mint leaves and almonds. Shred lamb, then serve with cauliflower and cous cous.