Roast Boneless Shoulder of Lamb with Fruity Stuffing
An impressive centrepiece that's easy to cook.
1 hour 30 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1.3kg lean boneless shoulder or lamb
- 1-2 teaspoons ground cinnamon
- 1 tablespoon olive oil
- 50g couscous
For the fruity stuffing:
- 100ml good, hot vegetable stock
- 25-50g finely chopped pine nuts or hazelnuts
- 50g dried apricots, finely chopped
- 4 tablespoons finely chopped fresh mint
- 1 orange, grated zest and juice of
- 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 180-190°C, 350-375°F, Gas Mark 4-5.
- 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.