Moroccan-Style Pulled Lamb Shoulder – 280-Minute Recipe
Tender, slow‑cooked lamb shoulder is seasoned with warm Moroccan spices and finished under a hot oven for a caramelised crust. It is served over a jewel‑laden couscous studded with dried fruit, nuts, and fresh herbs, and topped with a cooling mint‑yogurt sauce. Perfect for a hearty family dinner or special gathering.
Recipe by Tyler Butt - Nutrition & Home Cooking· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
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Lamb Shoulder
- 4 2/5 lb lamb shoulder
- 3 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1 lemon zest
- 2 tbsp olive oil
- to taste salt
- to taste pepper
- 1 tbsp preserved lemon
- 1 onion
- 1 carrot
- 1 1/10 pt chicken or vegetable stock
Jewelled Couscous
- 8 4/5 oz couscous
- 1 3/10 cup boiling stock or water
- 1 4/5 oz raisins
- 1 4/5 oz dried apricots
- 1 handful mint
- 1 handful coriander or parsley
- 1 handful pomegranate seeds
- 1 handful sun‑dried tomatoes
- 1 4/5 oz toasted almonds or pistachios
- 1 lemon juice (couscous)
- to taste olive oil (couscous)
- to taste salt (couscous)
Mint Yogurt
- 7 1/10 oz Greek yogurt
- a handful mint (yogurt)
- 0.5 lemon juice (yogurt)
- a pinch salt (yogurt)
- 1 garlic clove
Instructions
- 1Prepare the lamb shoulder as described in the "Lamb Shoulder" component, then slow‑cook and finish it in a hot oven.
- 2While the lamb is cooking, prepare the jewelled couscous following the steps in its component; keep it covered and warm.
- 3Mix the mint yogurt according to its component instructions and set aside.
- 4When the lamb is rested, pull the meat apart into large, tender shreds.
- 5Plate a generous portion of couscous on each serving dish, creating a shallow well in the center.
- 6Spoon the pulled lamb over the couscous, allowing juices to mingle with the grains.
- 7Drizzle the mint yogurt around the plate or dollop on top for a cooling contrast.
- 8Garnish with extra fresh mint leaves, a sprinkle of pomegranate seeds, and a drizzle of olive oil if desired.
- 9Serve immediately while the lamb is still warm and the couscous is fluffy.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the lamb before pulling
After roasting, let the lamb rest for 10 minutes before shredding with forks.
Allow couscous to absorb liquid
Cover the couscous and let it sit for 5 minutes after adding boiling stock before fluffing.
Prepare mint yogurt ahead
Mix the yogurt, mint, lemon juice, salt and garlic, then refrigerate until needed.
Coat lamb thoroughly with spice paste
Rub the spice paste over the entire surface of the lamb shoulder, including sides and crevices.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Moroccan-Style Pulled Lamb Shoulder with Jewelled Couscous & Mint Yogurt?
- About 4 hours 40 minutes in total: 20 minutes of prep and 4 hours 20 minutes of cooking.
- How many servings does this Moroccan-Style Pulled Lamb Shoulder with Jewelled Couscous & Mint Yogurt recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Moroccan-Style Pulled Lamb Shoulder with Jewelled Couscous & Mint Yogurt recipe come from?
- It was shared by Tyler Butt - Nutrition & Home Cooking on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.