Boneless Shoulder of Australian Lamb with Fruity Stuffing



Stuffed Lamb with Fruity Couscous Recipe

Method

  • Cook the couscous in the stock until just tender. Drain then refresh under cold running water. Put into a bowl and add the oil, dried fruits, nuts and lemon zest. Mix well and add plenty of seasoning with the dried mint.

  • Lay 12 long pieces of string at even intervals on a board and put the lamb leg on top with the boned side up. Season well, then spread around a quarter of the couscous mixture evenly all over the cut side of the lamb.

  • Heat the oven to 200C fan, gas 7.Tie the lamb tightly so you have a cylindrical shape. Make short incisions into the skin and stud in the garlic. Season well. Put the lamb in a roasting tin and cook in the top third of the oven for 25 minutes.

  • Reduce the heat to 170C fan, gas 5, and cook for a further 1 hour 30 minutes (for pink). It’s best to check the cooking with a meat thermometer.

  • Take the remaining couscous mixture and add the fresh mint and the pomegranate seeds, with a good squeeze of lemon juice, to serve on the side in place of potatoes.

  • For the tahini sauce, mix together the yogurt and tahini with some black pepper.

  • Carve the lamb in thin slices and squeeze over the remaining lemon juice.






Video: Moroccan Couscous with Vegetables and beef الكسكس المغربي بالخضر

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Date: 14.12.2018, 13:02 / Views: 54554