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.
Moroccan Roast Lamb
- Preparation time: 20 minutes
- Cooking time: 100 minutes
- Total time: 2 hours
- 125ml lamb stock
- 1 Boneless Farmhouse Lamb Shoulder weighing approximately 800g
- 125ml red wine
- The Stuffing
- 1tsp ground cinnamon
- 55g couscous
- 2tbsp olive oil
- 1 small onion
- 1 clove garlic, crushed
- 1tsp ground cumin
- 1 x 125g pack Waitrose Ready-to-Eat Dried Apricots, chopped
- 25g pine nuts
- Salt and freshly ground pepper
- 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 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, 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.