Yield: 6 servings
|\N \N||The Stuffing|
|55 grams||Couscous; (2oz)|
|30 millilitres||Olive oil; (2tbsp)|
|1 \N||Clove garlic; crushed|
|5 millilitres||Each ground cinnamon and ground cumin; (1tsp)|
|1 \N||125 g pack Waitrose Ready-to-Eat Dried; chopped|
|\N \N||; Apricots|
|25 grams||Pine nuts; (1oz)|
|\N \N||Salt and freshly ground pepper|
|1 \N||Boneless Farmhouse Lamb Shoulder weighing; (1lb 12oz)|
|\N \N||; approximately 800g|
|125 millilitres||Each red wine and lamb stock; (4fl oz)|
To make the stuffing, place the couscous in a bowl and just cover with boiling water. When the water is absorbed, fluff with a fork.
Heat the oil in a saucepan. Add the onion and garlic and cook until soft.
Stir in the remaining ingredients for the stuffing. Leave to cool.
Open out the shoulder and place skin side down on a clean work surface.
Spoon the stuffing onto the meat, roll into a neat parcel and tie with string. Place in a roasting tin in a preheated oven 180øC, 350øF, gas mark 4 for 1 hour.
Pour the red wine and stock into the tin and roast for a further 30 minutes. Transfer the joint to a heated plate, cover loosely with foil and allow the meat to rest for 15 minutes before carving.
Skim any fat from the stock in the tin. Place over a high heat for a few minutes. Stir to incorporate any sediment. Carve the lamb and serve with the gravy.
Converted by MC_Buster.
NOTES : A stuffed shoulder of lamb makes a stunning centrepiece for a special meal. The stuffing is made with spices and apricots for a Moroccan flavour.
Converted by MM_Buster v2.0l.