Mushroom, Pine nut & Spinach salad 2
Warm mushroom, pine nut, chevre and spinach salad
July08Affogato0024 (2)
Affogato
July08SteakSandwich (40)D
STEAK SANDWICH
July08ChickpeaSoup (1)
Chickpea, chorizo and red onion soup
July08Foldovers (27)
TORTILLA FOLDOVERS
Brioche (27)
Brioche
Butternut BStilla (20)
Caramelised butternut b'stilla
Aug08Springbok Shank0006
Springbok shank pies
Borboun Ribs (5)
Ribs with a sticky Jack Daniels coffee sauce
Coffee Creme Brulee (2)
Coffee creme brûlée
Baked Alaska (21)
Coffee alaska
Aug08Tiramisu0005
TIRAMISU
Lemon Tart
Classic baked lemon tart
Passion Peaches
Passion peaches
Paper baked trout
Paper-baked trout with griddled asparagus
Grilled Figs and Parma Ham
Grilled figs with camembert and parma ham
nomu9_27
Wild rice salad
nomu8_14
Moroccan aubergine with pine nut, sultana & coriander dressing
nomu5_14
Salt-baked whole fish
nomu1_6
Zucchini carpaccio
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous

Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous

Servings: 6-8

Ingredients

Couscous stuffing:
1 cup (250 ml) couscous
1 tsp (5 ml) NOMU Lamb STOCK, stirred into 1 cup (250 ml) boiling water
NOMU Extra Virgin Olive Oil, for frying
1 onion, finely chopped
1 clove garlic, minced
1 tbsp (15 ml) NOMU Moroccan Rub
50g dried apricots, roughly chopped
Juice of 1 lemon
50g flaked almonds, toasted
Handful parsley, roughly chopped
Handful chives, roughly chopped
Few sprigs mint, roughly chopped
NOMU Sea Salt and Black Pepper

Lamb shoulder:
1 ½ kg lamb shoulder, deboned
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil, for frying
1 onion, sliced
1 whole head of garlic, sliced in half
1 cup (250 ml) red wine
1 cup (250 ml) prepared NOMU Lamb STOCK

Directions

Place the couscous in a heatproof glass bowl and pour the hot Lamb STOCK over it. Cover with cling film and leave to soak for about 15 minutes. Fluff with a fork and set aside.

Heat a little Olive Oil in a pan and sauté the onions, garlic and NOMU Moroccan Rub for a couple of minutes or until the onions are golden brown. Add the onion mixture to the couscous, together with the apricots, lemon juice, almonds and chopped herbs. Season with Sea Salt and Black Pepper and set aside.

Preheat oven to 140°C.

Lay the lamb out on a meat board and season well on both sides with Sea Salt and Black Pepper. Spoon a couple of spoonfuls of couscous across the centre 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 Olive Oil and sear the lamb all over until well browned. Remove from pan and set aside. In the same pan, add a little more 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 the oven for about 4-5 hours, or until lamb is meltingly tender. Top up the roasting tray with extra STOCK if it’s looking dry early on in the cooking time.

Serve the lamb with the leftover couscous on the side.

Ingredients

Couscous stuffing:
1 cup (250 ml) couscous
1 tsp (5 ml) NOMU Lamb STOCK, stirred into 1 cup (250 ml) boiling water
NOMU Extra Virgin Olive Oil, for frying
1 onion, finely chopped
1 clove garlic, minced
1 tbsp (15 ml) NOMU Moroccan Rub
50g dried apricots, roughly chopped
Juice of 1 lemon
50g flaked almonds, toasted
Handful parsley, roughly chopped
Handful chives, roughly chopped
Few sprigs mint, roughly chopped
NOMU Sea Salt and Black Pepper

Lamb shoulder:
1 ½ kg lamb shoulder, deboned
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil, for frying
1 onion, sliced
1 whole head of garlic, sliced in half
1 cup (250 ml) red wine
1 cup (250 ml) prepared NOMU Lamb STOCK

Directions

Place the couscous in a heatproof glass bowl and pour the hot Lamb STOCK over it. Cover with cling film and leave to soak for about 15 minutes. Fluff with a fork and set aside.

Heat a little Olive Oil in a pan and sauté the onions, garlic and NOMU Moroccan Rub for a couple of minutes or until the onions are golden brown. Add the onion mixture to the couscous, together with the apricots, lemon juice, almonds and chopped herbs. Season with Sea Salt and Black Pepper and set aside.

Preheat oven to 140°C.

Lay the lamb out on a meat board and season well on both sides with Sea Salt and Black Pepper. Spoon a couple of spoonfuls of couscous across the centre 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 Olive Oil and sear the lamb all over until well browned. Remove from pan and set aside. In the same pan, add a little more 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 the oven for about 4-5 hours, or until lamb is meltingly tender. Top up the roasting tray with extra STOCK if it’s looking dry early on in the cooking time.

Serve the lamb with the leftover couscous on the side.

Shop the products

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips