Shredded Lamb with tahini yoghurt

Impress friends and family with this lamb dish you can pop in the oven on weekends. Get a fix of high-quality protein from the lamb, topped with nutritious pomegranates.


For the lamb

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 tbsp olive oil
  • 1 1/4 kg lamb shoulder, boned and rolled
  • 3 tbsp pomegranate molasses
  • salt
  • freshly ground black pepper

For the salad

  • 2 tbsp olive oil
  • 1 red onion, quartered and thinly sliced
  • 450 ml chicken stock
  • 200 g giant couscous, (or use fregula or moghrabieh, if preferred)
  • 50 g pinenuts, toasted
  • 1 pomegranate, seeds only
  • 1 handful flat-leaf parsley, leaves chopped
  • 1 handful mint, leaves chopped

For the tahini yoghurt

  • 1 clove garlic, crushed
  • 1/2 lemon, juiced
  • 1/2 tsp ground cumin
  • 4 tbsp tahini paste
  • 120 ml natural yoghurt

To serve

  • roasted courgettes, tomatoes and garlic cloves


Step 1.
Preheat the oven to 170°C (150° fan).

Step 2.
To prepare the lamb, stir the spices into the olive oil and rub it all over the lamb with a generous seasoning of salt and pepper. Heat a cast-iron casserole dish on the hob and sear the lamb all over until nicely browned.

Step 3.
Deglaze the pan with 150 ml of water, scraping any sticky bits from the bottom with a wooden spoon. Brush the lamb with pomegranate molasses, then put on the lid, transfer to the oven and bake for 3 hours. When the lamb is ready, you should be able to shred it with a fork. Remove from the oven and leave to stand with the lid on while you prepare the salad.

Step 4.
Different forms of giant couscous have different cooking times, so check the packet instructions first. Heat the olive oil in a medium saucepan and fry the onion for 10 minutes to soften. Pour in the stock and bring to the boil, then stir in the giant couscous. Reduce the heat and simmer for 6 minutes. Stir well, then remove from the heat, cover with a lid and leave to stand for 10 minutes, stirring again halfway through.

Step 5.
While you’re waiting for the couscous to cook, make the tahini yoghurt. Stir the garlic, lemon juice and cumin together with a large pinch of salt. Stir in the tahini sauce, adding 2 tbsp water when it thickens. Stir in the yoghurt, then taste and adjust the seasoning.

Step 6.
When the couscous is ready, tip it onto a big warm serving platter. Shred the lamb with two forks and arrange on top, then scatter with pinenuts, pomegranate seeds and herbs. Add a few dollops of tahini yoghurt, then serve the rest on the side with the remaining pinenuts and pomegranate seeds for people to help themselves. Serve straight away while the lamb is still warm. Roasted courgettes, tomatoes and garlic cloves make a delicious accompaniment.

Serves 4 – 6