*  Exported from  MasterCook  *
 
                Pitta Breads with Couscous and Roasted Lamb
 
 Recipe By     : Sainsbury’s Mag July 1997, Cooking for a Summers Day w Meat
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Bread (Used)                     Meat
                 New                              Pulses And Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      large         white pitta breads
                         --- For the Lamb ---
 1700      g             shoulder of lamb on the bone
    2      tbsp          lemon juice
    1      level tsp     chilli flakes
    1      rounded tsp   ground coriander
    1      rounded tsp   ground ginger
      1/2  level tsp     freshly ground black pepper
    1      small         clove garlic -- peeled and crushed
    1      small         aubergine (about 275g)
    2      tbsp          olive oil
  175      g             pitted black olives -- drained
                         --- For the Couscous ---
  225      g             couscous
   75      ml            lemon juice
    4      tbsp          olive oil
    4                    medium-ripe tomatoes
   20      g             fresh flat-leaf parsley, leaves removed -- roughly
 chopped
                         -reserving 6 sprigs for garnish
  200      g             salad onions -- trimmed fine sliced
                         salt and freshly ground black pepper
                         --- For the Dressing ---
    1 1/2  tbsp          olive oil
    1 1/2  tbsp          balsamic vinegar
    2 1/2  cm            fresh ginger -- peeled and grated
                         salt and freshly ground black pepper
 
 Prepare the lamb the day before. First of all combine the lemon juice,
 chilli flakes, ground coriander, ginger, black pepper and the crushed
 garlic. Rub this marinade all over the lamb, place in a roasting tin, cover
 with clingfilm and chill in the fridge overnight.
 
 The next day, preheat the oven to 200C/400F/Gas 6. Remove the lamb from the
 fridge 30 minutes before you want to start cooking it. Roast the lamb for 1
 hour 20 minutes for pink lamb, giving it a further 30 minutes if you prefer
 it well done.
 
 While the lamb is cooking, prepare the couscous by putting it in a
 medium-sized bowl with the lemon juice, olive oil and 275ml of boiling
 water. Stir the grains with a fork, then cover with clingfilm and leave to
 stand for 15 minutes to soften - the couscous should be moist but not wet.
 If it is too dry, add more boiling water.
 
 Put the tomatoes in a small bowl, pour sufficient boiling water over to
 cover, slowly count to 15, pour off the water and then quickly fill the
 bowl with cold water. This will stop the cooking process. Drain, lift the
 tomatoes out, peel and discard the skins, quarter the flesh and then scoop
 the seeds out with a teaspoon and throw away. Cut the flesh into 1cm dice
 and return to the bowl. Add the roughly chopped parsley and mint leaves to
 the couscous, along with the tomatoes and salad onions. Season, mix well to
 combine, cover and put aside. 
 
 Preheat a griddle pan over a high heat for 3-4 minutes or the grill for at
 least 5 minutes. 
 
 Cut the aubergine lengthways into 4 and then cut each of these quarters
 into 3 long, fat batons. Brush well with the olive oil and place on the
 griddle or a baking sheet. Griddle on a medium heat or place the baking
 sheet under the grill for 4-5 minutes, turning the aubergines until they
 are brown on all sides. Allow to cool and cut into 2cm cubes. While the
 griddle or grill is still hot, warm the pittas through for about 1 minute
 on each side, then split.
 
 Mix all the dressing ingredients together in a small bowl.
 
 When the lamb is cooked, remove it from the oven and let it cool for about
 an hour in its tin. Then, using a very sharp knife, cut the lamb down
 either side of the bone, trim all the fat and any sinew and discard. Dice
 the lamb into 1in cubes, put these in a bowl, along with the aubergine
 cubes, pitted olives and the dressing. Mix well and season.
 
 Spoon the couscous into one side of each pitta bread, and the lamb,
 aubergine and olive mixture into the other. Garnish with the reserved
 parsley and mint, arrange in a dish or basket and serve.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 Suggested Wine: Sainsbury’s Copertino Riserva £4.29
 
 NOTES : This Middle Eastern recipe requires quite a lot of effort, but I
 can promise you it is worth it. Shoulder of lamb is a sweet and succulent
 cut to use and its flavour is enhanced by this spicy, aromatic marinade.
 These filled pittas are perfect picnic fare.