INGREADIENT

• 1/3 cup extra virgin olive oil
• 1/4 cup lemon juice
• 6 garlic cloves crushed
• 1/2 cup fresh oregano chopped
• 1.6 kg butterflied lamb shoulder
• 2 tsp ground cumin
• 1 cinnamon stick
• 500 g pearl couscous
• 1 Litre Campbell’s Real Stock chicken
• 1/2 cup dried currants
• 1/3 cup almonds chopped roasted
• 1 pomegranate seeded
• 100 g fetta crumbed
• 200 g tzatziki
• 1 handful fresh mint *to serve
• 1 splash extra virgin olive oil *to serve *extra
• 1 pinch salt and pepper *to taste

Direction

1. Combine 2 tablespoons oil, juice, garlic and 1/3 cup of oregano in a large bowl. Season with salt and pepper. Add lamb. Turn to coat. Refrigerate overnight.
2. Heat remaining oil in a medium saucepan over medium-high heat. Add cumin and cinnamon. Cook, stirring for 30 seconds until fragrant. Add couscous. Stir for 2 minutes or until lightly browned. Add stock. Bring to a simmer. Cover. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until stock is absorbed.
3. Preheat a barbecue grill on high. Drain lamb from marinade. Discard marinade. Cook on barbecue for 5 minutes each side. Reduce heat to medium-low. Cook, covered, for 10 minutes for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 15 minutes to rest. Slice.
4. Stir currants, almonds and remaining oregano through couscous. Place couscous and lamb on a large serving platter. Sprinkle with pomegranate seeds, fetta and mint. Serve with tzatziki and drizzle with extra oil.