Moroccan roast lamb
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
The Stuffing | ||
55 | grams | Couscous; (2oz) |
30 | millilitres | Olive oil; (2tbsp) |
1 | small | Onion |
1 | Clove garlic; crushed | |
5 | millilitres | Each ground cinnamon and ground cumin; (1tsp) |
1 | 125 g pack Waitrose Ready-to-Eat Dried; chopped | |
; Apricots | ||
25 | grams | Pine nuts; (1oz) |
Salt and freshly ground pepper | ||
1 | Boneless Farmhouse Lamb Shoulder weighing; (1lb 12oz) | |
; approximately 800g | ||
125 | millilitres | Each red wine and lamb stock; (4fl oz) |
Directions
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.
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