Preserved lamb and his couscous

FullSizeRenderSometimes you have to be patient when you want to eat well! That day I just wanted to eat a good meal and I believe I wasn’t in a hurry. I found some lamb in the fridge and I decided to make a preserved lamb with a couscous, a real treat!


– 1 shoulder of lamb

– 8,8 oz of white wine

– 20 cloves of garlic

– 2 onions

– 2 carrots

– Thyme

– Rosemary

– Espelette chili

– Olive oil

– Salt, pepper

For the couscous:

– 1 boneless shoulder of lamb

– 17,6 oz of semolina

– 2 onions

– 3 carrots

– 3 turnips

– 3 zucchinis

– 4 spices mix (pepper, nutmeg, clove, cinnamon)

– Salt

– Olive oil


– Preheat the oven at 302 °F.

– Cut the onions and carrots into chunks

– Season the lamb with salt, pepper and Espelette pepper.

– Brown lightly the lamb with olive oil and set aside.

– Brown onions and carrots in the cooking juices.

– Deglaze with white wine.

– In a saucepan put the vegetables, add the lamb, thyme, rosemary, garlic and bake with covering the meat with aluminum foil.

– Bake the meat for 6 hours. Meanwhile you can prepare your couscous.

– Slice thinly the onions.

– Cut the carrots, turnips and zucchinis into pieces of 1 inch.

– Cut the lamb into cubes.

– In big saucepan brown the onions and the lamb with olive oil.

– Add 3 teaspoons of spices, stir. Cover the meat with water.

– Add carrots and turnips and cook for 50 minutes.

– Add the zucchinis to finish the cooking.

– For the semolina mix it with olive oil, heat water in a saucepan and put it on the semolina.

– Stir the couscous after 5 minutes.

– On a plate put a few slices of lamb, semolina and finally your vegetables.

It’s ready, you can finally eat, enjoy!



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