Rolled Lamb Shoulder With Harissa And Couscous Stuffing - cooking recipe

Ingredients
    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
    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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