Ingredients

What you will need :

30ml Oil

2 onions, chopped

2 carrots, chopped

3 stalks celery, chopped

5 cloves garlic

1 lamb shoulder, bone in

5 anchovies

1L chicken stock

800g tomato passata

1 Cup cous cous

1 ¼ cups chicken stock

½ cup raisins

400g can chick peas, drained and rinsed

½ cup parsley leaves

50g rocket leaves

50ml extra virgin olive oil

1 lemon zested and juiced

Instructions

Heat Scanpan Techniq Square Roaster over medium heat.

Add oil to pan and seal lamb for 5 minutes each side or until caramelised. Remove. Add onions, carrots, celery and garlic and fry for 5 minutes or until caramelised.

Return lamb to pan add anchovies, chicken stock, tomato passata. Bring to simmer and cover with lid. Place in oven at 140C for 6 hours or until tender. Remove liquid strain and reduce by ½ to make a sauce.

Combine cous cous and raisins in a bowl. Pour 1 ¼ cups chicken stock over the mixture. Cover and stand for 5 minutes. Fluff with a fork. Add chickpeas, parsley leaves, rocket leaves, extra virgin olive oil and lemon.

Serve on platter with cous cous salad, lamb, and sauce.