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:get fresh Slow-roasted Merino Shoulder with Israeli Couscous, Apricot Chutney and Sheep���s Milk Feta Serves 6 Step 1. Smoked Paprika and Cumin Oil 1 tablespoon cumin seeds 2 tablespoons Spanish smoked sweet paprika �� cup grapeseed oil (or similar neutralflavoured oil) Toast the cumin in a hot pan until smoky and popping. Remove from the heat and grind in a mortar and pestle or spice grinder. Place the cumin, paprika and grapeseed oil in a small glass jar and seal. Shake up the oil and allow to sit overnight. Store in a cool place out of the sun. Step 2. Al���s Spice Rub 2 tablespoons paprika 1 tablespoon Spanish smoked sweet paprika 1 tablespoon freshly ground black pepper 1�� tablespoons chilli powder 2 tablespoons salt �� teaspoon celery seeds, crushed 1 tablespoon dried oregano, ground 1 tablespoon dried thyme, ground 1 tablespoon sumac 100 | www. h e rma gaz i n e . c o. n z 1 teaspoon cayenne pepper 2 tablespoons garlic powder 1 tablespoon mustard powder 2 tablespoons brown sugar 1 tablespoon cumin seeds, toasted in a dry pan and ground 1 tablespoon fennel seeds, toasted in a dry pan and ground Mix together all the spices until incorporated. Store in an airtight container. Step 3. Slow-roasted Merino Shoulder 1.8kg merino shoulder, bone-out weight �� cup Al���s Spice Rub �� cup smoked whole garlic cloves grated zest of 1 lemon sea salt and freshly ground black pepper butcher���s twine or natural string canola oil for cooking 2 cups chicken stock Preheat the oven to 150��C. On a clean chopping board, with a sharp knife butterfly the shoulder into an even, thick piece that will be easy to roll up. Season the meat with about a �� cup of spice rub. Smear the smoked garlic over the meat and rub the lemon zest across it. Season with a little salt and pepper. Using two hands, roll up the lamb shoulder like you would roll a magazine. Once you have an even, tight roll, tie it up with the butcher���s twine. Rub the outside of the roll with the remaining spice mix. Place a large skillet on a high heat and add a liberal amount of canola oil. Sear the merino evenly on all sides until golden, then transfer into a suitable-sized ovenproof dish. Pour the chicken stock into the dish then return to the heat and bring the stock to the boil. Cover the dish tightly with tinfoil then place it in the oven. Roast the shoulder for 2�����3 hours until the merino is extremely tender. Top up the stock if you feel it is drying out during the cooking process. Remove the cooked shoulder from the oven and allow to cool. Refrigerate the shoulder until firm. Step 4. Israeli Couscous �� cup canola oil 2 cups finely diced red onion 1 fresh red chilli, seeded and finely chopped �� cup currants �� cup dried apricots, finely chopped 2 tablespoons Spanish smoked sweet paprika 1 tablespoon cumin seeds, toasted in a dry pan and ground 2 cups chicken stock 2 tablespoons butter 1 bay leaf 2 cups Israeli couscous Place a skillet on a medium-low heat. Add the canola oil and saut�� the onion, chilli, currants, dried apricots and spices together until the onion has softened. Remove from the heat and set aside. Place the chicken stock, butter and bay leaf in a medium-sized saucepan and bring to the boil. Add the couscous and stir through. Cover the saucepan and remove from the heat to steam the couscous. Check after 10 minutes to see if the stock has been absorbed and the couscous is tender. Fluff the couscous with a fork and then stir through your onion mix. Cover and set aside. Step 5. Yoghurt and Feta