This Recipe Will Make You Like Lamb

By Andy Cooks · 90 min

Ingredients

Instructions

1. In a bowl, mix the chopped capers, thyme, grated garlic, lemon zest, 1/2 tbsp salt, and 2 tbsp olive oil to make a marinade.
2. Bone the lamb necks and lay them flat.
3. Spread the marinade evenly over both necks.
4. Roll the necks tightly and tie them with butcher's string.
5. Rub the outside with a little olive oil and season with salt.
6. Roast in a preheated oven at 160°C (320°F) for about 3 hours, checking after 2.5 hours.
7. Let the lamb rest for 15 minutes before slicing.
8. In a bowl, mix the yoghurt, chopped mint, lemon juice, cumin, and a pinch of salt. Stir well and chill until serving.
9. Heat a large frying pan over high heat with olive oil or rendered lamb fat. Add the washed and dried carrots and sear for about 15 minutes, turning occasionally, until deeply charred.
10. Sprinkle the carrots with sumac, toss, and transfer to the oven at 160°C (320°F).
11. Roast for another 20 minutes, until just tender but still holding their shape. Set aside.
12. Heat 2 tbsp olive oil in a pot over medium-high heat. Add the pearl couscous and toast for 5–6 minutes, stirring often, until golden brown.
13. Pour in the chicken stock and bring to a simmer.
14. Stir once, season with a pinch of salt, reduce to low, and cover. Cook for 15–17 minutes, until the liquid is absorbed and the couscous is fully cooked.
15. Spoon the couscous onto the plate, top with the sumac carrots and sliced lamb, and serve with the mint yoghurt on the side.

Summarized from Andy Cooks's video. Watch it for the details.

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