How to make blade of lamb with couscous
The ideal complement to the lamb with its gentle sweet, earthy taste but perceptibly, in the Mediterranean countries believe couscous - a side dish of specially processed cereals, mostly wheat, is able to absorb the thousands of flavors.
You will need:
Baked at a low temperature of lamb 1 lamb shoulder blade blade weighing about 2.5 kg; 50 ml of olive oil; 100 g butter; 4 medium onions; 10 cloves of garlic; 2 sprigs of rosemary; 2 bay leaves; 400 ml of white wine. Couscous with cucumber 500g couscous; 25 ml of olive oil; 150 g of cucumber; 150 g of fresh pomegranate seeds 1 bunch green onions; 30 g chopped parsley mint and cilantro; 100 g toasted pine nuts. Green couscous 500g couscous; 1 liter chicken stock; juice of 2 lemons; 2 tablespoons brown sugar; 25 ml of olive oil; 30 g chopped parsley cilantro and green onions; salt and pepper.
Instruction how to make lamb shoulder blade with couscous
Baked at a low temperature of lamb shoulder blade with couscous Preheat oven to 120 ° C. In a roasting pan (or pan with a tight lid heavy, suitable for baking food in the oven), melt the butter and mix it with the olive. Fry the lamb shoulder blade until golden brown. Remove the meat from the brazier.
Onions and garlic peel and chop. Onion - half rings, garlic - in half. Fry the vegetables in mutton fat until onion is transparent and pour wine. Bring to a boil. Place the lamb in a roasting pan shovel back, cover with a tight lid hard and clear in the oven for 5-6 hours, until, until the meat begins to flake off from the bones. During baking, periodically check whether there is a brazier liquid, and if necessary, top up a little warm boiled water. Low-temperature roasting makes the meat especially tender, juicy and flavorful.
For 15 minutes until cooked in the oven, increase the heat to 180 ° C, and remove the cover from the brazier. Serve the lamb on a mound of couscous.
Couscous Cucumber Couscous termed as she grits and meal out of it. Boil 0.5 liters of water, put the cereal in a bowl and pour boiling water. Season with salt, add the olive oil and stir with a fork. Cover with a plate of couscous and set aside for 5 minutes.
Cucumber, remove the peel, cut them into cubes, cover with cold water, add salt and put on fire. Bring to a boil and cook for 30 seconds, drain through a colander and pour over cold water. Couscous again stir with a fork to become airy and fluffy. Slice the green onions. Sprinkle the finished couscous cooked cucumbers, herbs, pomegranate seeds, pine nuts, squirt olive oil and place on top of the lamb.
Green couscous Put the couscous in a bowl and pour 0.5 liters of boiling water, stir gently with a fork and cover with cling film. Set aside the bowl aside and wait for the dealer does not absorb any water. During this time, cook a soft syrup of sugar and lemon juice. Peremel herbs in a blender, pouring a little olive oil, add a warm syrup and mix. The resulting mixture, mix with couscous, season it with salt and pepper and whisk with a fork and serve with lamb.