Lamb shoulder with apricot and saffron couscous

Instructions

1. Preheat the oven to 150˚C. Place the sliced onion, figs, thyme and garlic on the base of a large baking dish. Place the lamb on top, then brush the lamb with half the apricot jam. Pour the chicken stock around the lamb, cover with foil and bake for 3 hours or until the meat is tender and nearly falling off the bone.
   
2. Remove the lamb from the oven, then increase the oven temperature to 220˚C. Carefully remove the foil, pour the stock out of the pan into a jug and set aside.
   
3. Add the carrots and turnips to the pan with the lamb, then baste the lamb with the remaining jam. Pour 200 ml of the reserved lamb cooking liquid over the vegetables, then return to the oven and roast for another 20 - 30 minutes or until the lamb and vegetables are tender and caramelised.
   
4. Meanwhile, for the couscous, place the couscous in a large heatproof bowl. Place 500 ml (2 cups) of the lamb cooking stock in a saucepan, add the saffron and bring to the boil. Once boiling, pour the stock over the couscous and cover with plastic wrap. Leave to steam for 8 minutes. Remove the plastic, then use a fork to fluff up the couscous. Add the salt, half the chopped coriander and half the olive oil and gently combine. Transfer to a serving bowl.
   
5. Place the remaining tablespoon of olive oil in a small frying pan over medium heat. Add the pine nuts and stir until lightly toasted. Scatter the nuts over the couscous.
   
6. Once the lamb is ready, remove from the oven, scatter with the remaining chopped coriander and serve with the roasted vegetables and couscous.