Stuffed Shoulder of Lamb
A simple lamb roast is delicious, but this Stuffed Shoulder of Lamb adds a new dimension to this less popular cut – the fruit flavoured couscous gives it an interesting middle-eastern subtlety. This recipe uses a smaller joint for 2 or 3 people that is frequently available in supermarkets but it also works well with much larger ones for a splendid Sunday lunch.
Ingredients
Method
- First mix the hot stock with the couscous in a bowl, then stir in the orange juice & zest. Preheat the oven to 190°C.
- Finely chop and mix together the nuts, apricots & mint – it’s best done in a food-processor.
- When the couscous has absorbed all the liquid, add the chopped ingredients and stir well to create the stuffing.
- Open up the lamb joint and season all over with the salt, pepper & cinnamon.
- Spread the stuffing inside then close up again, securing with string.
- Put into a roasting tin. Drizzle over the oil and cover loosely.
- Cook for an hour – plus or minus 5 minutes for pink or well-done.