• 2 onions, cut into 3 slices
• 6 dried figs
• 10 sprigs thyme
• 4 garlic cloves, smashed
• 1.8 kg lamb shoulder, bone-in
• 200 g apricot jam
• 750 ml (3 cups) chicken stock
• 1 bunch baby carrots, trimmed and peeled
• 1 bunch baby turnips, trimmed, peeled, and halved
For the Couscous:
• 325 g couscous
• 1 large pinch saffron threads
• Salt, to taste
• 2 tbsp chopped Cilantro
• 2 tbsp olive oil
• 20 g pine nuts
• Preparation: 20 minutes
• Cooking: 3 hours and 30 minutes
• Total: 3 hours and 50 minutes
• Serves 6 people
Image by @cookrepublic
1. Preheat Oven: Set your oven to 150°C.
2. Prepare Lamb Base: In a large baking dish, place onion slices, figs, thyme, and garlic. Lay the lamb on top and brush with half the apricot jam. Pour the chicken stock around the lamb and cover with foil.
3. Cook Lamb: Bake for 3 hours or until the lamb is tender.
4. Roast Vegetables: Remove the foil and increase the oven to 220°C. Add the carrots and turnips around the lamb. Baste the lamb with the remaining apricot jam and pour 200 ml of the reserved cooking liquid over the vegetables. Roast for an additional 20-30 minutes.
5. Prepare Couscous: While the lamb is roasting, prepare the couscous by bringing 2 cups of lamb cooking stock with saffron to a boil. Pour over the couscous, cover, and let steam for 8 minutes. Fluff with a fork, then mix in salt, coriander, and half the olive oil. Toast the pine nuts and scatter them over the couscous.
6. Serve: Garnish the lamb with coriander and serve with the roasted vegetables and saffron couscous.
This Lamb Shoulder with Saffron and Apricot is a delicious blend of sweet and savory flavors, combining tender lamb with apricot jam, dried figs, saffron-infused couscous, and roasted vegetables. Slow-cooked to perfection, the dish is perfect for special gatherings and family dinners. Inspired by Middle Eastern flavors, this recipe beautifully balances rich lamb with fruity, herbal, and saffron notes, making it a hearty and aromatic meal.
This recipe takes influence from Middle Eastern and North African cuisine, where lamb is a common staple. The use of saffron, apricots, and figs highlights the region’s love for sweet-savory combinations. The dish has also gained popularity in Australia, where lamb is a beloved meat, and these flavors have been embraced in fusion cooking.
