1 tablespoon olive oil
½ shoulder of lamb, about 900 g-1 kg (1 lb 14 oz-2 lb)
1 onion, sliced
2 garlic cloves, finely chopped
2 tablespoons plain flour
3 tablespoons mint jelly
150 ml (4 pint) red wine
300 ml (2 pint) lamb stock
salt and pepper
150 g (5 oz) cooked beetroot, peeled and diced
400 ml (14 fl oz) boiling water
grated rind and juice of 1 lemon
2 tablespoons olive oil
small bunch of parsley. finely chopped
small bunch of mint, finely chopped


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the lamb and fry on both sides until browned.
2. Lift out with 2 slotted spoons and transfer to the slow cooker pot. Fry the onion, stirring, for 5 minutes or until softened and just turning golden.
3.Stir in the garlic, then the flour. Add the mint jelly and wine and mix until smooth. Pour in the stock, season and bring to the boil, stirring.
4.Pour the sauce over the lamb, cover with the lid and cook on high for 7-8 hours or until the lamb is almost falling off the bone.
5.When almost ready to serve, put the couscous and beetroot into a bowl, pour over the boiling water, then add the lemon rind and juice, oil and some seasoning.
6.Cover with a plate and leave to soak for 5 minutes. Add the herbs to the couscous and fluff up with a fork, then spoon on to plates.
7.Lift the lamb on to a serving plate and carve into rough pieces, discarding the bone. Divide between the plates and serve the sauce separately in a jug to pour over as needed.
8.FOR CORIANDER & HONEY-BRAISED LAMB, fry the onion and garlic as above. Add 1 tablespoon roughly crushed coriander seeds with the flour.
9.Stür in 1 tablespoon set honey instead of the mint jelly and 150 ml (4 pint) dry white wine instead of red. Add the lamb stock, 1 bay leaf and seasoning.
10.Bring to the boil, then add to the browned lamb in the slow cooker pot. Cover and cook as above. Serve with rice and green beans.

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