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Rolled Shoulder Of Lamb With Fruity Stuffing

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Rolled Shoulder Of Lamb With Fruity Stuffing
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This rolled shoulder of lamb with a fruity cous couse stuffing is a lovely warming winter dish and there's enough here to feed four-to-six people. Enlarge This rolled shoulder of lamb with a fruity cous couse stuffing is a lovely warming winter dish and there's enough here to feed four-to-six people.
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
1 hour 20 minutes
Total Time:
1 hour 30 minutes
Oven Temperature:
190° c  -  370° f

Step 1: You will need

  • 1 1⁄3 kg lean boneless shoulder of lamb
  • 2 tsp ground cinnamon
  • 1 tbsp olive oil
  • 50 g couscous
  • 100 ml good, hot vegetable stock
  • 50 g pine nuts or hazelnuts, finely chopped
  • 50 g dried apricots, finely chopped
  • 4 tbsp fresh mint, finely chopped
  • 1 medium orange zest

Step 2: Prepare the stuffing

Place the couscous in a large bowl, add the stock and leave for 5-10 minutes or until all the liquid is absorbed. Fluff up with a fork and set aside to cool. Stir in the pine nuts or hazelnuts, apricots, mint and orange zest and juice.

Step 3: Prepare the meat

Place the joint on a chopping board (if your joint is already rolled, remove the string or meat bands and lay flat on the chopping board, flesh side up) and season on both sides with salt, pepper and ground cinnamon. Spread the stuffing mixture evenly over the joint, but do not over fill. Roll up and secure with butcher's string or elasticised meat bands.

Step 4: Cook

At this point you need to weigh your stuffed joint to calculate the cooking time. Place the joint on a metal rack in a large non-stick roasting tin, and drizzle with the olive oil. Cover and roast in a preheated oven for the preferred, calculated cooking time. Depending how you like your lamb it's:
For medium –25 minutes per 450g/1lb plus 25 minutes
For well done –30 minutes per 450g/1lb plus 30 minutes.
Shape any remaining stuffing into small balls and roast separately in the oven for 15-20 minutes. Remove the joint, cover and rest for 15-20 minutes.

Step 5: Serve

Serve the lamb with crushed potatoes, roasted butternut squash and seasonal vegetables.
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Tips & Comments
  1. marriam

    I made shoulder of lamb with fruity stuffing for xmas dinner and i was disappointed, lamb shoulder is quite fatty and it just didn't taste like what i expected maybe it would of worked better with beef or pork.