Red carpet or roast dinner Marion Grasby opts for the star power of this aromatic dish.
- Preheat oven to 160C. To make stuffing, place cherries and orange juice in a small saucepan and cook over low–medium heat for 10 minutes or until juice is almost absorbed. Remove from heat and transfer to a large bowl.
- Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 10 minutes or until soft and golden.
- Add onion mixture to cherries with breadcrumbs, herbs, spices, preserved lemon, zest and 1 teaspoon salt. Combine, then season with pepper.
- Place lamb, skin-side down, on a work surface, then spread with mustard. Place stuffing lengthwise in a line down the centre of lamb. Bring sides up to enclose stuffing, then, using kitchen string, tie at 3cm intervals to secure.
- Place lamb on a rack in a small roasting pan. Add 180ml (3/4 cup) water to pan. Drizzle lamb with oil, then rub with 1 teaspoon salt. Roast for 1 hour for medium or until cooked to your liking. Remove lamb and rest for 10 minutes. Reserve pan with juices.
- To make gravy, drain all but 1 tablespoon cooking juices from pan. Place over medium heat and stir in flour, scraping bits from bottom of pan. Cook, stirring, for 1 minute. Add stock and whisk for 5 minutes or until thickened slightly.
- Carve lamb and serve with gravy.
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Mixing Bowl Set
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