Slow-cooked lamb shoulder with orange & pistachio couscous & minted yoghurt by Matt Burgess
Preheat oven to 180°C. Score lamb shoulder and stuff with garlic. Drizzle with sour cherry molasses, cumin, and salt. Bake covered for 3 hours 30 mins, then uncover for final hour. For couscous: Boil orange juice, pour over couscous with cherries, salt, pepper. Let sit for 10 mins, then fluff with fork and add coriander. For minted yogurt: Mix ingredients in a bowl...