Moroccan roasted lamb
- 2 tbsp mild olive oil
- 1 medium onion, chopped
- 8 soft apricots, chopped
- 2 tbsp flaked almonds
- 75g fresh breadcrumbs
- 1 medium egg, beaten
- 2 tbsp flat-leaf parsley, chopped
- Asda Butcher’s Selection Boneless Lamb Shoulder
- 1/2 level tsp paprika
- 1/2 level tsp ground cumin
- 1/2 level tsp ground coriander
- 1/2 level tsp mild chilli powder
- 1 level tbsp flour
- 1 glass red wine
- 200ml lamb stock
- 2 tbsp redcurrant jelly
- Roasted veg, to serve
To make the stuffing, heat 1 tbsp of the olive oil in a pan and cook the chopped onion over a low heat until soft. Add the apricots, flaked almonds, breadcrumbs, egg and parsley, mix well and set aside.
Remove the lamb shoulder from its packaging and discard the bands holding it together. Open the lamb out flat on a chopping board, with the inside of the joint facing upwards.
Put the stuffing in the centre of the lamb and roll up. Tie tightly with string.
Mix together the paprika, cumin, coriander and chilli to make a spice mix. Set aside half and add the rest to the remaining oil to make a paste. Rub into the lamb. Cover and chill for 1-2 hours.
Pre-heat the oven to 160C/140C fan/Gas 3. Put the lamb in a roasting tin, loosely cover with foil and cook for 3 hours, removing the foil for the last 30 minutes to crisp the skin. Remove the lamb from the tin and set aside to rest.
To make the gravy, drain off most of the fat from the roasting tin. Add the rest of the spice mix and the flour, and stir until smooth. Gradually stir in the red wine, lamb stock and redcurrant jelly. Cook on the hob, stirring constantly, until thickened and simmering. Serve with the lamb and a selection of roasted vegetables.
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