I have recreated my signature dish from Masterchef, lamb with aubergines, giant couscous and salsa verde, to fit in with the ByRuby brand.
We slow cooked a leg of lamb for seven hours, so it’s literally falling off the bone. I then created a caponata style, chunky sauce. Topped with sharp salsa verde (with a slight hint of anchovy) it works wonderfully with the lamb.
We kept the giant cous cous simple, packed full of fresh herbs, a fragrantly light contrast to soak up all of the delicious juices.
Little tip.... this is wonderful just as it is, but I would suggest making a simple yoghurt tahini dressing to have on the side, and sprinkle with jewels of pomegranate.
*Best cooked from frozen*
Oven cook - 40-45 mins
Microwave cook - 6 mins.
*Please see back of pack for full instructions*
Lamb: Tinned Tomatoes, Lamb, shoulder (19.48%) Aubergine, White Wine (sulphates) Water, Onion, Parsley, Olive Oil, Anchovies (Fish) Basil, Mint, Rapeseed Oil, Dijon Mustard, Garlic, Salt, Rosemary, Capers, water, Spirit vinegar, salt, Vinegar, Thyme, Oregano, Bay leaf.
Couscous: Couscous, (91.74%) Parsley, Basil, Lemon Juice, Chicken Stock
Fish, Mustard, sulphates