Roast boneless shoulder of lamb with couscous, pine nuts & mint stuffing

Ingredients

1) For the Roast Boneless Shoulder of Lamb with Couscous :

• 900 g boneless shoulder of lamb
• 1 medium onion - diced
• 2 teaspoon ginger - finely minced
• 3 cloves garlic - finely minced/ pressed
• 2 teaspoon cumin powder
• 1 teaspoon cinnamon powder
• 1 teaspoon fennel seeds - ground
• 1 teaspoon coriander seeds - ground
• 1 cup fresh mint - roughly chopped
• 1/4 cup parsley - roughly chopped
• 1/4 cup coriander - roughly chopped
• 1/4 cup uncooked couscous - cooked according to package instructions, should yield about 1/2 - cup cooked couscous
• 1/2 cup pine nuts - toasted
• 1 teaspoon sugar
• 1 teaspoon salt

2) For Harissa :

• 1 tablespoon olive oil
• 1 jar roasted red bell peppers - coarsely chopped
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon fennel seeds - ground
• 1 tablespoon red chili flakes
• 1 tablespoon tomato concentrate
• Salt

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Preparation

• 1) Saute onion with about 1 tablespoon 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. 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. Roll and secure with elasticated band or butcher's string.
• Gather the 'escaped' stuffing and stuffed them back through the sides. Place meat on a baking tray.Drizzle with olive oil. Roast in preheated oven for about 50 minutes.
• Remove from oven, cover and let it rest for about 10 minutes before carving.
• 2) Place all ingredients in a pan. Cook on low heat for about 20-30 minutes. Season with salt.