Moroccan lamb shoulder from the oven with Ras el hanout and couscous

Ingredients

• 1,200 Kg lamsschouder met been
• 2 el ras el hanout bio
• 3 el olijfolie extra vierge
• 3 teentjes knoflook fijngehakt
• 1 citroen sap
• 1 tl zeezout
• 300 g couscous
• 350 ml groenten- of kippenbouillon (warm)
• 1 el boter
• 1 handvol verse peterselie of koriander
• 150 g griekse yoghurt
• 1/2 tl komijnzaad gemalen bio
• zeezout

Cook Time

1. 1
   Mix the Ras el hanout with olive oil, garlic, lemon juice and salt into a marinade. Rub the lamb shoulder all over well and let rest for at least 1 hour, preferably covered in the refrigerator.
2. 2
   Preheat the oven to 160 °C (convection). Place the lamb shoulder in a baking dish, cover with aluminum foil and roast for 2 hours in the oven.
3. 3
   Remove the foil and let the meat cook for another 15 minutes uncovered so the outside lightly colors.
4. 4
   Let the meat rest for 10 minutes under loosely pressed aluminum foil before carving.
5. 5
   Meanwhile, prepare the couscous: put the couscous in a bowl, pour the hot broth over it, cover and let stand for 5 minutes. Then fluff with a fork and stir in the butter.
6. 6
   Mix the yogurt with cumin and a pinch of salt.
7. 7
   Serve the lamb shoulder on the couscous, sprinkle with fresh cilantro or parsley and spoon the yogurt sauce alongside.