Slow cooked roasts are my favourite way of cooking. There was a boneless rolled joint on offer in the supermarket so I couldn’t resist it. I usually have joints on the bone so this gave me the opportunity to stuff it. It was so yummy and came out perfectly, I didn’t think roast potatoes would work and with all the spices the couscous was magic.

Ingredients

For the lamb

• 1.5kg boneless rolled shoulder of lamb
• 2 shallots, peeled and finely diced
• 2 garlic cloves, peeled and minced
• 1 cup breadcrumbs
• 1 cup dried dates, finely chopped
• 1 cup dried apricots, finely chopped
• Sprig rosemary, leaves only finely chopped
• 1 1/2 tbsp fennel seeds
• 1 1/2 tbsp cumin seeds
• 1 1/2 tbsp coriander seeds
• 1 tbsp mixed peppercorns
• 1 cinnamon stick
• 2 star anise
• 2 tbsp butter, melted
• Salt and pepper

For the couscous

• 1 cup couscous, cooked to instructions
• 1 preserved lemon, finely chopped

For the gravy

• 1/2 cup red wine
• 300ml lamb or beef stock
• 2 tsp cornflour mixed with 1 tbsp of water
• Resting lamb juices

Directions

For the Lamb

1. Start by frying the shallots in a drizzle of oil until translucent. Tip into a bowl and add the breadcrumbs, dates, apricots, garlic and rosemary. In a dry pan add the fennel, cumin, coriander, peppercorns, cinnamon stick and star anise and toast until fragrant about 3 minutes. Place the toasted spices into a spice or coffee grinder and grind until it’s a powder. Add to the bowl with the breadcrumbs and fruit. In a pan add the butter and melt, once melted tip into the stuffing and give it a good mix.
2. Unroll the lamb and push the stuffing into the center. Re roll and tie with string.
3. Heat the oven to 200 degrees fan. Place the lamb in a deep baking tray and add a cup of water to the baking tray. Place in the oven uncovered for 20 minutes. Turn the oven down 140 degrees fan and cook for 4 hours.
4. Once cooked take the lamb out of the oven wrap in foil and rest for 20 minutes.

For the Couscous

1. Add the preserved lemon to the couscous and fluff up with a fork

For the Gravy

1. In a pan add the stock and red wine. On a rolling simmer reduce the liquid by half. Scrape any bits in the bottom of the tray the lamb cooked in and pour into the gravy pan along with any resting juices in the foil.
2. Add the cornflour bring to the boil then simmer until thickened.

Serve and enjoy 😊