Homemade Greek Feast - Slow roasted lamb, tomato and garlic couscous, pittas and salad.
Slow roasted lamb
Season shoulder of lamb with paprika, pepper and veg stock cube.
Dry fry (no oil) in very hot frying pan, turning often to colour. If meat sticks a little keep adding boiling water. Continue until meat seared all over, cover pan in boiling water and allow to reduce until sticky.
Transfer to baking dish, season again with pepper and paprika and add tblsp tomato purée, handful chopped tomatoes and chopped rosemary.
Cover with foil and put in oven on low heat (Gas2 / 80C) for 1hr.
Tomato & Garlic couscous
Chop handful cherry tomatoes, 3 cloves garlic, 1 small onion and sweat down in saucepan with tblsp tomato purée and a few slices of feta.
Once the veg is soft, add a few tblsp couscous and mix.
Top up with veg stock (adding a cube/powder is fine but keep an eye in the water) until mix is covered, but not swimming. Boil for 1min then cover with pan lid / plate for 5.
Remove lamb from oven 10mins before end of cooking a put meat on chopping board to shred (chop finely if unable to tear but this should just fall away as its so tender).
Return to baking dish, mix and add handful chopped spinach.
Return to oven, still covered with foil for remaining cooking time.
Place pittas under grill for a few mins.
Chop cucumber, peppers and feta into strips. Add to plate with the pittas cut in half.
Put couscous and lamb into serving bowls and share.