Eight-hour lamb shoulder with Israeli couscous and labne from Australian Gourmet Traveller Magazine, June 2014 (page 102) by Alice Storey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin recipe a day ahead (labne). Can substitute currants for barberries.

  • debkellie on June 27, 2014

    Had this for dinner: I find that most of thesse 8 hour cooked meats end up very dry. This one was no exception: I ought to have made a sauce to drench the lamb from the pan drippings, but stuck to the recipe. It was tasty, it left the kitchen beautifully warm (great for the coldest night of our winter - 11 deg c ) and the considerable leftovers made a fantastic Shepherd's pie, the next night with a simple mirepoix and the jellied pan drippings/stock as the "gravy".

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