Moroccan Roast Lamb
By: Anonymous
Published: Friday, December 4, 2009 - 4:02am

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)

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.