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.
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.
