Lamb with Raisins and Herb Cous Cous Recipe

Name: Lamb with Raisins and Herb Cous Cous Recipe
Yield: 6
Ingredients: 8 cloves garlic, peeled & whole; 750g boned lamb shoulder or leg, cubed; 2 tbspn corn flour (season with salt and pepper); Sea salt and freshly cracked black pepper, to season; 4 sprigs rosemary (15cm each strip); 1/4 cup (60ml) Maggie Beer Extra Virgin Olive Oil; 1/3 cup (80ml) Maggie Beer Verjuice; 1/2 cup raisins; 415ml Maggie Beer Free Range Chicken Stock; 1 wedge [URL]Preserved Lemons|https://www.maggiebeer.com.au/pages/recipes/preserved-lemons[/URL], pulp removed, rinsed and sliced; 30ml [URL]Seville Oranges in Spiced Verjuice Syrup|https://www.maggiebeer.com.au/pages/recipes/seville-oranges-in-spiced-verjuice-syrup[/URL], Syrup Drained, and cut into small pieces; 1/2 cup flat leaf parsley, roughly chopped; 1 tspn Maggie Beer Extra Virgin Olive Oil drizzled; [HEADING]Herb Cous Cous[/HEADING]; 200ml Maggie Beer Free Range Chicken Stock; 1 cup cous cous; 4 cup spring onion, finely sliced; 3/4 cup flat leaf parsley freshly chopped; 2 tbspn lemon thyme, picked; 2 tbspn Maggie Beer Extra Virgin Olive Oil; 2 tspn sea salt; 2 tspn freshly cracked black pepper

Spoil your taste buds with Maggie's lamb, raisins, bitter-sweet orange and couscous. This recipe is packed full of fresh herbs, zest and goodness.

Share