Pitta Breads with Couscous and Roasted Lamb
6 large white pitta breads --- For the Lamb --- 1700 g shoulder of lamb on the bone 2 tbsp lemon juice 1 level tsp chilli flakes 1 rounded tsp ground coriander 1 rounded tsp ground...
Ingredients
- 6large white pitta breads
- 1level tsp chilli flakes
- 1rounded tsp ground coriander
- 1rounded tsp ground ginger
- 1/2level tsp freshly ground black pepper
- 1small clove garlic -- peeled and crushed
- 1small aubergine (about 275g)
- 2tbspolive oil
Directions
- 1
6 large white pitta breads --- For the Lamb --- 1700 g shoulder of lamb on the bone 2 tbsp lemon juice 1 level tsp chilli flakes 1 rounded t
- 2
First of all combine the lemon juice, chilli flakes, ground coriander, ginger, black pepper and the crushed garlic
- 3
Rub this marinade all over the lamb, place in a roasting tin, cover with clingfilm and chill in the fridge overnight
- 4
The next day, preheat the oven to 200C/400F/Gas 6
- 5
Remove the lamb from the fridge 30 minutes before you want to start cooking it
- 6
Roast the lamb for 1 hour 20 minutes for pink lamb, giving it a further 30 minutes if you prefer it well done
- 7
While the lamb is cooking, prepare the couscous by putting it in a medium-sized bowl with the lemon juice, olive oil and 275ml of boiling wa
- 8
Stir the grains with a fork, then cover with clingfilm and leave to stand for 15 minutes to soften - the couscous should be moist but not we