Claire's Slow Cooked Lamb with Salsa Verde, Caponata & Jumbo Cous Cous

Claire Says:

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.

Cooking Times 

*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 

Collections: All, Dairy Free, Mains, Meat, Sides

Type: Meat