Slow Roasted Shoulder of Lamb stuffed with Moroccan Spiced Couscous
- Prep Time: 40
- Cook Time: 300
- Total Time: 5 hours 40 minutes
- Yield: 6
- Category: Dish Type; easy; Global Foods; Lamb; Lunch; Mains; Meals and Courses; Morrocan; Roasts
Description
Slow cooked lamb is simply melt-in-the-mouth and works so well with Moroccan flavours. Serve with spiced couscous to complete the meal.
Ingredients
Couscous
1 C (250 ml) couscous
1 C (250 ml) NoMU Lamb Fond, heated
NoMU Extra Virgin Olive Oil, for frying
1 onion, finely chopped
1 clove garlic, crushed
1 Tbsp (15 ml) NoMU Moroccan Rub
50 g dried apricots, roughly chopped
juice of 1 lemon
50 g flaked almonds, toasted
handful parsley, roughly chopped
handful chives, roughly chopped
few sprigs mint, roughly chopped
NoMU Sea Salt
NoMU Black Pepper
Lamb Shoulder
1 ½ kg lamb shoulder, deboned
NoMU Sea Salt
NoMU Black Pepper
NoMU Extra Virgin Olive Oil, for frying
1 onion, sliced
1 whole head of garlic, sliced in half
1 C (250 ml) white wine
1 C (250 ml) NoMU Lamb Fond
Instructions
Couscous
Place the couscous into a glass bowl and pour the hot lamb fond over it. Cover with cling film and leave to soak for about 15 minutes. Fluff with a fork and set aside.
Heat a little NoMU Extra Virgin Olive Oil in a pan and sauté the onions, garlic and NoMU Moroccan Rub for a couple of minutes or until golden brown.
Add these ingredients to the couscous, together with the apricots, lemon juice, almonds and chopped herbs. Season with NoMU Sea Salt and NoMU Black Pepper and set aside.
Lamb Shoulder
Preheat oven to 140 °C.
Lay the lamb out on a meat board and season well on both sides with NoMU Sea Salt and NoMU Black Pepper.
Spoon a couple of spoonfuls of couscous across the center of the deboned lamb and roll up tightly into a sausage shape. Tie with kitchen string and set aside.
Heat a large frying pan with a little NoMU Extra Virgin Olive Oil and sear the lamb until well browned. Remove from pan and set aside.
In the same pan, add a little more NoMU Extra Virgin Olive Oil and sauté the onions and garlic halves for a couple of minutes. Deglaze the saucepan with the red wine and stock and bring to a simmer.
Pour the liquid into a deep roasting tray and place the seared lamb into the liquid.
Cover with foil and place in oven for about 4-5 hours, or until lamb is meltingly tender.
Serve with the extra couscous.
