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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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 3 people
Cuisine: Fusion, Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g boneless shoulder of lamb
  • Salt and fresh ground pepper
  • 1 tsp ground cinnamon
  • 2 tsp olive oil
  • Stuffing:
  • 25 g couscous
  • 40 ml vegetable stock
  • zest and juice of ½ unwaxed orange
  • 10 g pine nuts
  • 10 g hazelnuts
  • 20 g dried apricots
  • small bunch fresh mint

Method
 

  1. First mix the hot stock with the couscous in a bowl, then stir in the orange juice & zest. Preheat the oven to 190°C.
  2. Finely chop and mix together the nuts, apricots & mint - it's best done in a food-processor.
  3. When the couscous has absorbed all the liquid, add the chopped ingredients and stir well to create the stuffing.
  4. Open up the lamb joint and season all over with the salt, pepper & cinnamon.
  5. Spread the stuffing inside then close up again, securing with string.
  6. Put into a roasting tin. Drizzle over the oil and cover loosely.
  7. Cook for an hour - plus or minus 5 minutes for pink or well-done.