| 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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