Lamb with Winter Roots & Israeli Couscous

The beauty about this recipe is that it can be created in one-pot. Which means you get a dish jam-packed with winter goodness and there are less dishes to clear away at the end of it all!



  • 500g diced lamb shoulder (or shoulder and neck chops work well too)
  • 3 tablespoons seasoned flour
  • 1 leek, white part only, finely sliced
  • 2 cloves garlic, coarsely chopped
  • 1 large carrot, peeled and diced
  • 1 large parsnip, peeled and diced
  • 1/2 swede (about 150g), peeled and diced
  • 1/2 cup dry white wine
  • 2 cups beef or chicken stock

To serve

  • 1 cup Israeli couscous, cooked (or mashed potato)
  • Green vegetables, steamed
  • Gremolata (very finely chop 2 cloves garlic, add 1/2 cup finely chopped parsley, grate the zest of 1-2 lemons and gently mix together)



Preheat the oven to 170°C.

Roll diced lamb in the seasoned flour. Heat a large frying pan over a medium-high heat. Add a dash of oil and when hot, brown lamb on both sides, in batches, transferring to a casserole dish as you go.

Reduce the heat to low and add the leek and garlic. Cook gently until the leek begins to soften, then add the carrot, parsnip and swede. Mix in any remaining seasoned flour.

Pour in the wine and allow to bubble up. Add the stock and mix well, then pour over the lamb. The liquid should just cover the lamb and vegetables. If not, add more stock.

Place baking paper, cut to fit, on top of the liquid to protect the meat and reduce evaporation. Cover with the lid, then place in the oven and cook for 2 hours until the lamb is very tender.

To serve

Serve hot with Israeli couscous and steamed green vegetables. Top with gremolata (optional).