Roast Shoulder Of Lamb With Couscous And Date Stuffing Recipes

ROASTED SHOULDER OF LAMB WITH COUSCOUS AND DATE STUFFING

Steps:

• Put the lamb skin side up in a baking dish or roasting pan, sprinkle with salt and pepper, and roast in an oven preheated to 475°F for 15 minutes. Then lower the heat to 350°F and cook for 3 hours, until the skin is crisp and brown and the meat is juicy and meltingly tender. Pour off the fat after about 2 hours.
• For the stuffing, put the couscous in another baking dish, and add the same volume of warm water, about 1¼ cups, mixed with a little salt, the orange blossom water, and cinnamon. Stir well so that the water is absorbed evenly. After about 10 minutes, add the oil, and rub the couscous between your hands to air it and break up any lumps. Mix in the remaining ingredients, apart from the butter, cover with foil, and put in the oven with the lamb for the last 20 minutes, or until it is steaming hot.
• Before serving, stir in the butter so that it melts in and is absorbed evenly. With a fork, fluff up the couscous stuffing, breaking up any lumps. Add a little salt to taste, if necessary.
• For the garnish, remove the pits from each date and replace them with the blanched almonds. Serve the meat with the couscous stuffing decorated with these dates.

ROAST SHOULDER OF LAMB WITH COUSCOUS-AND-DATE STUFFING

Steps:

• Preheat the oven to 475. Put the lamb, skin side up, in a baking dish, sprinkle with salt and pepper and place in the oven. Immediately lower the heat to 325 and cook for 4 hours or until the skin is crisp and brown and the meat is moist and meltingly tender. Pour off the fat after about 2 hours and pour in 3/4 cup of water.
• For the stuffing, put the couscous in another baking dish, and add 1 1/4 cups warm water, a little salt, the orange-blossom water and cinnamon. Stir well. After about 10 minutes, pour in the oil, and rub the couscous between your hands to air them and break up any lumps. Mix in the remaining ingredients, except the butter, cover with foil and put in the oven with the lamb for the last 20 minutes or until steaming hot. Before serving, stir in the butter so that it melts and is absorbed evenly. With a fork, fluff up the couscous stuffing, breaking up any lumps. Add a little salt to taste.
• For the garnish, remove the stones from each date and replace them with the blanched almonds. Serve the meat with the couscous stuffing garnished with these dates.

ROASTED SHOULDER OF LAMB

Steps:

• Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.

ROAST LAMB, COUSCOUS, RED ONION

Steps:

• Peel and thinly slice the onion, then let it soften in a little olive oil over medium heat, stirring from time to time. It is ready when soft and golden. Put the couscous in a bowl, pour over the water, and leave for ten minutes. Preheat the oven to 425°F (220°C).
• Fluff the couscous with a fork to separate the grains. Stir in the softened onion, the raisins, and the spices. Season generously, then stuff the mixture into the pocket inside the lamb. Pull the meat over the stuffing and seal with a skewer or tie with string.
• Place the meat in a roasting pan, scattering any spare stuffing around the outside, and rub a little olive oil over the fat. Pour a glass of water into the roasting pan and place in the oven. Roast the lamb for twenty minutes, then decrease the heat to 400°F (200°C) and continue roasting for forty minutes, until the fat is crisp and golden and the juices run clear when the meat is pierced with a skewer. Remove from the oven and let rest for ten minutes before carving.

BRAISED SHOULDER OF LAMB WITH JEWELLED STUFFING

Steps:

• To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
• Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
• Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
• Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.