Method

Step 1: Pre-heat the oven to 140°C.

Step 2: Toss cubed meat in seasoned flour, strip rosemary and in heavy based pan heat Extra Virgin Olive Oil.

Step 3: Blanch garlic in boiling water for 5 minutes, then cool and peel.

Step 4: Brown in 2 half batches the lamb pieces with the peeled garlic adding an Extra Virgin Olive Oil if necessary for the second batch, being careful not to burn the base of the pan.

Step 5: Deglaze lamb with Verjuice and add raisins and stock.

Step 6: Bring to a boil, place a cartouche on top of the meat, and place the lid on the heavy based pot and into the oven for 1 hour and 20 minutes, then add the preserved lemon for the last 30 – 40 minutes of cooking.

Step 7: Check that the lamb is soft to the touch and stir through the bitter orange.

Step 8: While the meat is cooking, place the chicken stock into a small sauce pan and place over a high heat and bring to the boil.

Step 9: Meanwhile place the cous cous into a large mixing bowl. Once the stock has come to the boil, remove from the heat and pour over the cous cous. Stir through well then allow to sit for 5 minutes.

Step 10: Once all the stock has been absorbed by the cous cous, fluff this up with a fork, which will prevent the cous cous from sticking together and creating lumps. Set aside to cool.

Step 11: Serve lamb with corn couscous and fresh herbs and a last drizzle of extra virgin olive oil.