Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius.

2. 2

   In a small bowl, combine 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon sweet paprika, 0.5 teaspoon ground cinnamon, 4 minced garlic cloves, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the spice rub.

3. 3

   Rub the entire 1.5 kg lamb shoulder with 2 tablespoons olive oil, then generously apply the prepared spice rub over all surfaces of the lamb.

4. 4

   Place the seasoned lamb shoulder in a large roasting pan, add 2 cups chicken broth to the bottom of the pan, and roast in the preheated oven for 2 hours and 30 minutes, covered tightly with foil.

5. 5

   While the lamb roasts, whisk together 0.5 cup pomegranate molasses, 0.25 cup chopped fresh mint, 2 tablespoons honey, and 1 tablespoon fresh lemon juice in a bowl to create the glaze.

6. 6

   After 2 hours and 30 minutes, remove the foil from the lamb, baste it with some of the pan juices, and generously brush the lamb shoulder with half of the pomegranate-mint glaze, then return to the oven for 30 more minutes, uncovered.

7. 7

   During the last 15 minutes of roasting, prepare the couscous by combining 1 cup medium-grain couscous with 1.5 cups boiling water and 0.5 cup chopped dried apricots in a heatproof bowl, cover, and let stand for 5 minutes until the water is absorbed, then fluff with a fork.

8. 8

   Remove the lamb from the oven, let it rest for 15 minutes, then slice or shred the lamb and serve it alongside the apricot couscous, drizzling with the remaining pomegranate-mint glaze.