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Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing


By Pig Pig's Corner (Visit website)



Some of you might have noticed that I cook a lot of chicken, pork, and occasionally seafood. What about beef and lamb? We love our beef steaks, lamb shanks and lamb cutlets of course, but our flatmate hates the taste of those meats. Beefy? Lamby? Gamey? Musky? Whatever you call it. In Cantonese, it's 'sou mei'. She's currently enjoying the sun in Greece, so, it's lamb time for us!

I came across this amazing recipe at Elra's. She has a great blog with lots of wonderful recipes and drool-worthy close-ups, go check it out. I've never used so much spices and herbs from scratch before but it was worth it. The smell from frying these herbs and spices was amazing, I was so tempted to lick the spatula. But I couldn't resist eating a spoonful of that flavourful mixed stuffing. Overall, this recipe is pretty straighforward and simple but packed with wonderful flavours - delicious! Definitely a keeper!

Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 8

Ingredients:
Adapted from Elra's Cooking
900g boneless shoulder of lamb1 medium onion - diced2 tsp ginger - finely minced3 cloves garlic - finely minced/ pressed2 tsp cumin powder1 tsp cinnamon powder1 tbs fennel seeds - ground1 tbs coriander seeds - ground1 cup fresh mint - roughly chopped1/4 cup parsley - roughly chopped1/4 cup coriander - roughly chopped1/4 cup uncooked couscous - cooked according to package instructions, should yield about 1/2 cup cooked couscous1/2 cup pine nuts - toasted1 tsp sugar1 tsp salt

Directions:
Saute onion with about 1 tbs of oil until translucent and soft.Add ginger and garlic, fry until fragrant.Add all the spices and herbs. Fry for a few minutes.Season with sugar and salt.Place this in a mixing bowl, add cooked couscous and pine nuts. Mix to combine.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 1
Preheat oven to 190°C.Place lamb on a board, remove any butcher's string or elasticated bands and unroll.Spread couscous stuffing evenly over meat.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 2
Roll and secure with elasticated band or butcher's string.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 3
Gather the 'escaped' stuffing and stuffed them back through the sides.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 4
Place meat on a baking tray.Drizzle with olive oil.Roast in preheated oven for about 50 mins. (For medium, about 25 mins per 450g meat.)Remove from oven, cover and let it rest for about 10 mins before carving.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 6
Serve with some yummy harissa (recipe below)!
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 7

Harissa

Never knew it's so easy to make your own harissa paste. It is an extremely fragrant and spicy paste and I've only used this North African pepper paste once when I cooked coucous royale. I prefer homemade harissa as I can adjust the spiciness and season it to my taste.

Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 5

Ingredients:
Adapted from Elra's Cooking
1 tbs olive oil1 jar (350g drained weight) roasted red bell peppers - coarsely chopped1 tbs cumin powder1 tbs coriander powder1 tsp fennel seeds - ground1 tbs red chili flakes1 tbs tomato concentrateSalt
Directions:
Place all ingredients in a pan.Cook on low heat for about 20-30 mins.Season with salt.






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