This was a Jamie Oliver recipe that took 3.5 hours to make. We made a stop at Cioffi's, an Italian deli/market in Burnaby that had the most amazing variety of meats, where we bought a four pound lamb shoulder. We then roasted it for two hours. then put it in the pot with a layer of couscous and raisins at the bottom, then a layer of chickpeas and onions stewed in balsamic vinegar, then the roasted lamb, and then covered the sides and top with the couscous. The whole thing was then roasted for another hour.
We ate that with cilantro and yogurt mixed with the roasted lemon. I personally think it was one of the best dishes Leonard and I have ever made - it was sweet, salty, and sour, all in one bite.
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