Serves 4
Mark created this colour Lamb Shoulder on his Big Green Egg and served it with a healthy colourful jewelled couscous. If you are not keen on edamame or pomegranate seeds then simply just substitute for things you do like, radish could work well or spring onions.
Ingredients
- 1/2 Lamb Shoulder, deboned
- 4tsp The Kebab Club Lamb Shish Marinade
- Juice of 1 lemon
- 200g Couscous
- 200ml Boiling Water
- 1 bag Rocket Leaves
- 1 carrot, finely diced
- 100g Edamame
- 50g Pomegranate Seeds
- 20g Coriander, chopped
- 1tsp Salt
- 1tsp Black Pepper
To Serve
- 2tbsp The Kebab Club Hot Turkish Chilli Sauce
- Tzatziki (shop bought or home made, check out Mark's recipe on his chicken thigh recipe)
- Sumac Onions (Check out Mark's recipe here)
Cooking Instructions
- Marinate the deboned lamb shoulder in the Lamb Shish Marinade and 1/2 juice of a lemon. Leave to marinate while you fire up your BBQ.
- Allow your coals plenty of time to settle before cooking the lamb. Alternatively, you could also oven roast the lamb at 200c for 1hr for medium cooked lamb.
- While your lamb is cooking, prepare the couscous. In a large bowl or saucepan pour the boiling water over the couscous and cover with clingfilm. Leave for around 20mins until the couscous is soft and fluffy. Mix in the pomegranate seeds, edamame, coriander, salt, pepper and lemon juice.
- Once your lamb is cooked, so it is slightly charred on the outside but tender and pink on the inside, place on a plate, cover with foil and leave to rest for 10mins.
- Once rested, slice the lamb.
- Scatter the rocket on a platter and top with the couscous. Sprinkle of the sumac onions if making. Lay the slices on lamb on top of the couscous and then drizzle with the Hot Turkish Chilli Sauce. Enjoy!
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