| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Moroccan | Waitrose1 | 6 | servings |
INGREDIENTS
| The Stuffing | ||
| 55 | g | Couscous; (2oz) |
| 30 | ml | Olive oil; (2tbsp) |
| 1 | sm | 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 | g | 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) |
INSTRUCTIONS
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 180°C, 350°F, 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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