Pulled Lamb with Beetroot & Raspberry
The perfect spring dish. Incredibly tender British lamb served with a light Lemon & Herb Cous Cous.
Made with our Charlie & Ivy’s Beetroot & Raspberry Dressing, this adds a tangy and fruity flavour. Feel free to simply add fresh bread, salad and hummus, or a minted yoghurt dip.
Serves 8
INGREDIENTS
For the lamb
Leg of British lamb – ours was 1.8kg
Charlie & Ivy’s Beetroot & Raspberry Dressing
4 garlic cloves
Few sprigs of fresh rosemary
Handful of fresh mint, chopped
Freshly ground sea salt and black pepper
Selection of salad leaves, to serve
Lemon & Herb Couscous
Couscous, cooked as per the packet instructions
Charlie & Ivy’s Rosemary, Lemon & Thyme Bread Dipper
Juice of ½ a lemon
Freshly ground sea salt and black pepper
Preheat your oven to 150C / 130C Fan / 300F / Gas Mark 2.
Place the lamb in a large-lidded casserole dish, add the garlic, rosemary springs and a good covering of the Beetroot & Raspberry Dressing. Add a good pinch of salt and a twist of black pepper. Place the lid on the dish and cook in the oven for 5-6 hours. Occasionally checking that there is some liquid in the pot, adding a little water, if necessary.
When you are ready to serve the lamb, remove from the oven. Pull out any bones (these should just easily pull out. Then use 2 forks to shred the lamb making sure all the marinade and juices are mixed into the pulled lamb.
If you are making the couscous as a side dish, cover the cooked couscous in a good drizzle of the bread dipper, along with the lemon juice. A good twist of salt and black pepper is all you need to finish the dish.
Serve the lamb on a platter of couscous, a side of salad leaves, and a further drizzle of the Beetroot & Raspberry Dressing.
