Moroccan Roast Lamb

6 servings

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Moroccan Roast Lamb Ingredients

The Stuffing	; Apricots
55 g Couscous; (2oz)	25 g Pine nuts; (1oz)
30 ml Olive oil; (2tbsp)	Salt and freshly ground
1 sm Onion	1 Boneless Farmhouse Lamb
1 Clove garlic; crushed	; approximately 800g
5 ml Each ground cinnamon and	125 ml Each red wine and lamb
1 125 g pack Waitrose

Instructions for Moroccan Roast Lamb

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.

Main Ingredient: LambCuisine: Uncategorized