Ingredients

Ingredients For the roast shoulder of lamb

• 1 x 1.4kg/3lb lamb shoulder, trimmed

• salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 carrot, roughly chopped

• 1 onion, roughly chopped

• 1 stick celery, chopped

• 2 garlic cloves, crushed to a paste

• 1 sprig fresh thyme

For the tomato and lamb sauce

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, crushed to a paste

• 200g/7¼oz canned tomatoes

• 1 tbsp tomato purée

• 200g/7¼oz roasted lamb shoulder, shredded (taken from roast lamb above)

• 1 tsp fresh thyme, finely chopped

• 1 tbsp finely chopped parsley

For the aubergine

• 2 tbsp olive oil

• 1 aubergine

For the cheese sauce

• 40g/1½oz unsalted butter

• 40g/1½oz plain flour

• 400ml/14¼fl oz full-fat milk

• 80g/2¾oz parmesan, grated

• 1 free-range egg, beaten

• salt and freshly ground black pepper

For the couscous

• 200g/7¼oz couscous

• pinch saffron

• 200ml/7¼fl oz hot chicken stock

• 25g/1oz shelled pistachios

• 25g/1oz black olives, stones removed, roughly chopped

• 1 tbsp fresh flatleaf parsley, chopped

• 1 tbsp fresh mint, chopped

• salt and freshly ground black pepper

For the tomato and saffron sauce

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, crushed to a paste

• generous pinch saffron

• 200g/7¼oz canned tomatoes

• 2 tbsp tomato purée

• salt and freshly ground black pepper

Description

Recipe Uses 1 X 1.4kg/3lb Lamb Shoulder, Trimmed, Salt And Freshly Ground Black Pepper, 2 Tbsp Olive Oil, 1 Carrot, Roughly Chopped, 1 Onion, Roughly...

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