INGREDIENTS
- 1 x Cleaver’s organic Greek seasoned butterflied lamb shoulder
- Cous Cous
- 1½ cups cous cous
- 1½ cups chicken stock
- 2 tablespoons extra virgin olive oil
- 2 tablespoons of lemon juice
- ¼ cup golden raisins
- ⅓ cup toasted flaked almonds
- half a bunch finely chopped parsley
- 1 x 200g tub tzatziki
- lemon wedges to serve
METHOD
- Preheat oven to 180 ºC. Remove meat from pack and place on baking try fat side up. Cook for 30 minutes
or until desired. - Meanwhile, in a saucepan bring the stock to the boil. Stir in cous cous, olive oil and lemon juice. Cover and remove from heat. Let stand for 3 minutes or as per packet instructions. Uncover and fluff with a fork. Mix though raisins, toasted almond flakes and parsley.
- Rest meat for 5 minutes before serving with cous cous, tzatziki and lemon wedges.
