Moroccan roast lamb

Yield: 6 servings

Measure Ingredient
\N \N The Stuffing
55 grams Couscous; (2oz)
30 millilitres Olive oil; (2tbsp)
1 small Onion
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.

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