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    Moroccan Roast Lamb

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    Moroccan Roast Lamb

    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.

    • Preparation time: 20 minutes
    • Cooking time: 100 minutes
    • Total time: 2 hours 60 minutes 60 minutes

    Serves: 6


    • 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


    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. Stir in the remaining ingredients for the stuffing. Leave to cool.
    3. 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.
    4. 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.
    5. 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.

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