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Moroccan Roast Lamb
Food Ingredients:
The Stuffing 55 grams Couscous, (2oz) 30 ml Olive oil, (2tbsp) 1 small Onion 1 Clove garlic, crushed 5 ml 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 ml Each red wine and lamb stock, (4fl oz)
Recipe preparation:
1 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. 2 Heat the oil in a saucepan. Add the onion and garlic and cook until soft. 3 Stir in the remaining ingredients for the stuffing. Leave to cool. 4 Open out the shoulder and place skin side down on a clean work surface. 5 Spoon the stuffing onto the meat, roll into a neat parcel and tie with string. Place in a roasting tin in a preheated oven 180 C, 350 F, gas mark 4 for 1 hour. 6 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. 7 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. 8 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.
Recipe source: Foodista recipe
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