GRILLED LAMB SHOULDER WITH CAULIFLOWER COUSCOUS, GRILLED EGGPLANT, AND YOGURT SAUCE

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DIFFICULTY | Medium               COOK TIME | 1 hour              PREP TIME | 40 min

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GRILLED LAMB SHOULDER WITH CAULIFLOWER COUSCOUS, GRILLED EGGPLANT, AND YOGURT SAUCE

INGREDIENTS:

GRILLED LAMB SHOULDER

(1) t ground cumin 

(½) t ground allspice 

(¼) t sweet paprika 

(½) t pul biber 

(3) cloves garlic, finely minced 

(¼) cup mint, cilantro, parsley - finely chopped 

(3) T olive oil 

(1) T white vinegar 

(4) pieces lamb shoulder, 1/2 pound each 

• Mix all together, massage into lamb, wrap and refrigerate at least 4 hours.

• Grill over high heat, searing both sides for several minutes, and remove quickly. 

• Allow to rest 5 minutes before eating for juices to redistribute. (Shoulder is boney, so cut into large pieces when playing instead of slicing.)

CAULIFLOWER COUSCOUS

(½) head of cauliflower, stem removed cut into florets

(1) small white onion, finely diced

(3) cloves garlic, minced

(3) T evoo

Salt, pepper, pinch of pul biber 

• Pulse cauliflower florets in food processor until fine crumb, set aside

• In a large skillet, heat oil and sauté onion and garlic until tender about 3-4 minutes over medium high heat.

• Add cauliflower, season, and cook over high heat stirring constantly.

• The cauliflower will soften quickly, keep tasting for consistency if you don’t want to overcook it. Mine was perfect after 4-5 minutes. 

CUCUMBER YOGURT SAUCE

(2) cups Greek yogurt

1. large cucumber, cut in chunks

1. cloves garlic, smashed

Handful fresh dill + parsley

Pinch dried mint

Pinch pul biber 

(1) T olive oil

(1) lemon, juice + zest 

• Add cucumber, garlic, herb to the food processor and blitz until fine.

• Add yogurt, lemon, mint, pul biber, salt & pepper and oil then blitz smooth.

• Chill for at least an hour for temp and flavors to come together. 

GRILLED EGGPLANT

(1) large eggplant, sliced into 1/2 inch rounds

(3) T olive oil

(½) t sweet paprika 

(¼) t dried oregano

(½) t garlic flakes

(½) t onion flakes 

(¼) t pul biber 

Salt and pepper 

• Mix marinade together, add eggplant slices and allow to marinate for 1 hour.

• Grill over medium high heat until tender on both sides.

TO SERVE:

• Lay eggplant slices around the dish, top with cauliflower couscous, add lamb, and garnish with fresh herbs.