I loved the look of this Paul Flynn recipe as soon as it popped up on my google search.
Paul always adds a few ingredients that make you say "Really? That's one I would not thought of!" This time it was feta in the dressing and orange peel on the lamb skin. But hey ho! I have given up questioning his recipes and now do as I am told! So off I started at 3 o clock one Sunday afternoon, hoping to present something like this:
So I started with considerably more than 3lbs of shoulder, but i did the incisions of garlic as he said and rubbed it all over with ground cumin, olive oil, salt and pepper. Here it is ready for the first 3 hours in the oven, rosemary sprigs on top as described.
It gets 3 hours under foil, before you remove the foil and add the vegetables. Now, I was going to add potatoes at this stage, cut into pieces the same size as the vegetables but when I saw the amount of veg in the recipe, I knew that there was no room for anything extra in the tray too. Couscous at the ready!
All organized for the home straight now, honey to glaze the skin, orange peel to grate over it and a glass of wine for the chef! So the veg went in around the meat, and I turned the oven up a little from 160 to 175 to cook the veg and crisp and caramelize the skin. For the yoghurt dressing it was only a matter of whizzing everything up in the food processor or with a hand wand. I though it tasted a little sweet, because of the addition of the mint jelly, so I sprinkled it with some more ground cumin and added more salt.
I made the couscous without the lemon syrup, by adding equal amounts of couscous and boiling water together and allowing it to soak while covered. When all the water was absorbed, I added olive oil, lemon juice, lemon rind and a healthy dose of chopped mixed herbs (mint, parsley and chives ) with some salt and pepper.
Mine looked like this
PS I am a little bit in love with Paul Flynn xx