Rolled Lamb Shoulder With Harissa And Couscous Stuffing - cooking recipe
Ingredients
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2 None red peppers
2 tbsp olive oil
1 None red onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tbsp ground coriander
1 tbsp caraway seeds
2 tsp ground cumin
1 None fresh red chili pepper, coarsely chopped
1 tbsp finely chopped preserved lemon
1 tsp dried mint
1/3 cup couscous
2 None boneless lamb shoulders
1/4 cup pine nuts, toasted
1/2 cup coarsely chopped fresh mint
Preparation
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Preheat the oven to 400\u00b0F. For the harissa, place peppers in a baking pan. Roast for 20 mins, or until skin blisters and blackens. Cover with plastic wrap and let stand for 5 mins. Leave oven on. Peel away pepper skins; discard stems and seeds.
Meanwhile, heat 1 tbsp oil in small skillet on medium heat. Cook onion and garlic, stirring, until softened. Add spices; cook, stirring, until fragrant. Process onion mixture with pepper flesh, chili pepper. preserved lemon and dried mint until smooth.
Place couscous and 1/3 cup boiling water in bowl; let stand for 5 mins. Stir harissa into couscous.
Place lamb, fat-side down, on board. Spread couscous mixture over lamb; top with pine nuts and fresh mint. Roll tightly to enclose filling; secure with kitchen string at 1-inch intervals.
Heat remaining oil in large, flameproof roasting pan. Add lamb; cook until browned all over.
Transfer pan to oven; roast for 45 mins. Cover lamb with foil; let stand for 10 mins before serving.
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