Roasted Shoulder Of Lamb And Couscous



  • 1 lb. butter, softened
  • 2 ozs. garlic, mashed to paste with pinch of salt
  • 3/4 oz. parsley, chopped
  • 3/4 oz. cilantro, chopped
  • 1 tablespoon dried thyme
  • 1 tablespoon ground cumin
  • 1 tablespoon ground paprika
  • 10 lbs. lamb shoulder, square cut, excess fat and silverskin removed
  • 1 oz. salt
  • 1 tablespoon ground black pepper
  • 4 fluid ozs. extra-virgin oil, or as needed
  • 8 fluid ozs. water, or as needed
  • 1 tablespoon cornstarch, mixed with 1/2 fluid oz. of water to make a slurry
  • 3 lbs couscous
  • Condiment mix:
  • 1 tablespoon coarse salt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper


Preheat oven to 350°. Mix butter with parsley, garlic, cilantro, thyme, cumin and paprika. Season lamb with about 1 teaspoon salt and 1/4 teaspoon ground pepper. Coat lamb with seasoned butter. Place lamb on rack in roasting pan. Add enough oil and water to cover bottom of pan, but not touch lamb. (The amount needed will depend on size of pan used.) Roast uncovered in 350° oven, basting every 15 minutes, until a deep caramel cover develops, about 45 minutes. Cover lamb and continue to cook until meat is extremely tender, two to three hours. Check water/oil level every 30 minutes. Remove meat and keep it warm. Degrease liquid in pan. Gradually add cornstarch slurry, whisking constantly. Adjust seasoning with salt and pepper. Thinly slice lamb and serve immediately with couscous and condiment mix.
The Culinary Institute of America’s
“The Professional Chef (8th Edition)”
(Wiley & Sons)


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