Roast lamb with Moroccan-style stuffing

Recipes / Meat

Red carpet or roast dinner Marion Grasby opts for the star power of this aromatic dish.

Recipe «Roast lamb with Moroccan-style stuffing» presented in category Recipes / Meat, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 1.4kg boned lamb shoulder, 1 tbsp Dijon mustard, 1 tbsp extra virgin olive oil, 3 tsp plain flour, 375ml Massel chicken style liquid stock , 100g dried sour cherries, roughly chopped, 60ml freshly squeezed orange juice, 60ml extra virgin olive oil , 1 onion, finely chopped, 3 cloves garlic, finely chopped, 35g fresh breadcrumbs, 1 tbsp finely chopped rosemary, 1 tbsp thyme leaves, plus extra sprigs, to serve, 1/4 tsp ground cinnamon, 1/2 tsp ground cumin, 1 tsp fennel seeds.

Ingredients:

  • 1.4kg boned lamb shoulder 
  • 1 tbsp Dijon mustard 
  • 1 tbsp extra virgin olive oil 
  • 3 tsp plain flour 
  • 375ml Massel chicken style liquid stock 
  • 100g dried sour cherries, roughly chopped 
  • 60ml freshly squeezed orange juice 
  • 60ml extra virgin olive oil 
  • 1 onion, finely chopped 
  • 3 cloves garlic, finely chopped 
  • 35g fresh breadcrumbs 
  • 1 tbsp finely chopped rosemary 
  • 1 tbsp thyme leaves, plus extra sprigs, to serve 
  • 1/4 tsp ground cinnamon 
  • 1/2 tsp ground cumin 
  • 1 tsp fennel seeds 
  • 1 tbsp finely chopped preserved lemon rind 
  • 1 lemon, zested 

Instructions

  1. 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.
  2. 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.
  3. Add onion mixture to cherries with breadcrumbs, herbs, spices, preserved lemon, zest and 1 teaspoon salt. Combine, then season with pepper.
  4. 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.
  5. 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.
  6. 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.
  7. Carve lamb and serve with gravy.