ROLLED LAMB SHOULDER with HARISSA COUSCOUS STUFFING
SERVES 8 / PREPARATION & COOKING: 1 HOUR & 30 MINUTES
HARISSA
2 medium red capsicums 15ml (1T) olive oil 1 small red onion, coarsely chopped 4 garlic cloves, coarsely chopped 15ml (1T) ground coriander 15ml (1T) caraway seeds
10ml (2t) ground cumin
1 fresh red Thai (or a milder serrano) chilli, coarsely chopped
15ml (1T) finely chopped preserved lemon rind 30ml (2T) finely chopped fresh mint COUSCOUS
65g couscous 80ml (¹⁄₃c) boiling water LAMB
2 x 750g boned lamb shoulders 125ml (½c) pine nuts, roasted 125ml (½c) coarsely chopped fresh mint 15ml (1T) olive oil
Preheat the oven to 200°C and keep an oven tray handy.
1 Harissa Place the
capsicums on the oven tray and roast for 20 minutes or until the skin blisters and blackens. Remove from the oven, but leave the oven on. 2 Cover the capsicums with clingwrap for 5 minutes, then peel away the skin, and discard the stems and seeds.
3 Heat the oil in a small frying pan and cook the onion and garlic until softened. Stir often. Add the spices and cook until fragrant. Place the onion mixture in the bowl of a food processor. Add the capsicums, along with the rest of the ingredients, and pulse until smooth.
4 Couscous Mix the couscous and water in a medium bowl. Allow to stand for 5 minutes, then stir in the harissa.
5 Lamb Place the lamb, fat-side down, on a cutting board. Spread the couscous mixture over and top with pine nuts and mint. Roll tightly and secure with kitchen string at 2cm intervals. 6 Heat the oil in a large flameproof baking dish and cook the lamb until browned all over. Turn often. 7 Transfer the dish to the oven and roast the lamb, uncovered, for 45 minutes. 8 Cover with foil and allow to stand for 10 minutes before serving.