Roast Boneless Shoulder of Lamb with Fruity Stuffing
Cooking time:
Medium: 25 minutes per 450g/1lb plus 25 minutes
Well done: 30 minutes per 450g/1lb plus 30 minutes
Serves: 4-6
Ingredients
- 1.3kg/3lb lean boneless shoulder or lamb
- Salt and freshly milled black pepper
- 5-10ml/1-2tsp ground cinnamon
- 15ml/1tbsp olive oil
Fruity Stuffing:
- 50g/2oz couscous
- 100ml/3½fl.oz good, hot vegetable stock
- 25-50g/1-2oz finely chopped pine nuts or hazelnuts
- 50g/2oz dried apricots, finely chopped
- 60ml/4tbsp finely chopped fresh mint
- Zest and juice of 1 orange
Method
- 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.
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- Place the joint on a chopping board 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 elasticated meat bands.
- 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. Shape any remaining stuffing into small balls and roast separately in the oven for 15-20 minutes.
- Serve the lamb with crushed potatoes, roasted butternut squash and seasonal vegetables.
- Tip: Use any bone-in lamb joint and cook the stuffing separately. Works well using a mini-joint.
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