Title: Moroccan Roast Lamb
Categories: Waitrose1
Yield: 6 servings

The Stuffing
55 g Couscous; (2oz)
30 ml Olive oil; (2tbsp)
1 sm Onion
1 Clove garlic; crushed
5 ml Each ground cinnamon and
-ground cumin; (1tsp)
1 125 g pack Waitrose
-Ready-to-Eat Dried; chopped
; Apricots
25 g Pine nuts; (1oz)
Salt and freshly ground
-pepper
1 Boneless Farmhouse Lamb
-Shoulder weighing; (1lb
-12oz)
; approximately 800g
125 ml Each red wine and lamb
-stock; (4fl oz)

To make the stuffing, place the couscous in a bowl and just cover with
boiling water. When the water is absorbed, fluff with a fork.

Heat the oil in a saucepan. Add the onion and garlic and cook until soft.
Stir in the remaining ingredients for the stuffing. Leave to cool.

Open out the shoulder and place skin side down on a clean work surface.
Spoon the stuffing onto the meat, roll into a neat parcel and tie with
string. Place in a roasting tin in a preheated oven 180øC, 350øF, gas mark
4 for 1 hour.

Pour the red wine and stock into the tin and roast for a further 30
minutes. Transfer the joint to a heated plate, cover loosely with foil and
allow the meat to rest for 15 minutes before carving.

Skim any fat from the stock in the tin. Place over a high heat for a few
minutes. Stir to incorporate any sediment. Carve the lamb and serve with
the gravy.

Converted by MC_Buster.

NOTES : A stuffed shoulder of lamb makes a stunning centrepiece for a
special meal. The stuffing is made with spices and apricots for a Moroccan
flavour.

Converted by MM_Buster v2.0l.