Lamb Backstrap, Shank & Apricot Tangine with Cous Cous

by Neal Jackson; Multi Award Winning Chef & Owner of Jackson’s Restaurant, Perth.

INGREDIENTS

Pre heat oven to 130 dC
Mix together paprika, cumin, coriander, & chili with a little salt & pepper & rub into lamb shanks
On the stove top over a medium heat place a oven proof casserole dish with a little olive oil brown the lamb shanks, pour off the oil and add any remaining paprika mix,onion, carrot, celery, garlic, tomato paste, cinnamon, apricots, dates, verjuice & stock.
Bring to the boil, cover & place in the oven until cooked about 1 ½ to1 ¾ hours.
When tender remove from the oven & leave to cool slightly, strain the cooking liquid into a sauce pan put back on the stove and reduce by 2/3 , while that is happening pull the meat from the bones, when sauce has reduced put back the meat & veg & keep warm.
Now season the lamb loin with salt & pepper & cook in a little olive oil to your required doneness, spread with the seeded mustard, mix the zataar & almond meal and press onto the mustard drizzle over a little olive oil and place under the grill and lightly brown, cut into slices.
Cook the couscous according to the packet instructions.
To serve place a spoonful of coucous in the middle of 4 plates place sliced lamb around and a spoonful of the shanks on the couscous, dob of yoghurt on top & sprinkle of roasted almonds.

Pre heat oven to 130 dC
Mix together paprika, cumin, coriander, & chili with a little salt & pepper & rub into lamb shanks
On the stove top over a medium heat place a oven proof casserole dish with a little olive oil brown the lamb shanks, pour off the oil and add any remaining paprika mix,onion, carrot, celery, garlic, tomato paste, cinnamon, apricots, dates, verjuice & stock.
Bring to the boil, cover & place in the oven until cooked about 1 ½ to1 ¾ hours.
When tender remove from the oven & leave to cool slightly, strain the cooking liquid into a sauce pan put back on the stove and reduce by 2/3 , while that is happening pull the meat from the bones, when sauce has reduced put back the meat & veg & keep warm.
Now season the lamb loin with salt & pepper & cook in a little olive oil to your required doneness, spread with the seeded mustard, mix the zataar & almond meal and press onto the mustard drizzle over a little olive oil and place under the grill and lightly brown, cut into slices.
Cook the couscous according to the packet instructions.
To serve place a spoonful of coucous in the middle of 4 plates place sliced lamb around and a spoonful of the shanks on the couscous, dob of yoghurt on top & sprinkle of roasted almonds.