Name: Lamb shoulder with pistachio and prune
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 1
Cuisine: african
Ingredients: 82.50 ml couscous; 82.50 gm boiling water; 18.20 gm olive oil; 1 small red onion, finely chopped; 2 garlic cloves, crushed; 2 tsp ground coriander; 2.50 gm ground cinnamon; 82.50 ml pitted prunes, chopped; 82.50 ml chopped pistachio kernels; 40.00 ml shredded fresh mint; 700g boned lamb shoulder; roasted vegetables, to serve

Lamb shoulder with pistachio and prune

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Prep Time:
10 minutes

Cook Time:
80 minutes

Total Time:
90 minutes

Ingredients:

82.50 ml couscous
82.50 gm boiling water
1 small red onion, finely chopped
2 garlic cloves, crushed
2 tsp ground coriander
2.50 gm ground cinnamon
82.50 ml pitted prunes, chopped
82.50 ml chopped pistachio kernels
40.00 ml shredded fresh mint
700g boned lamb shoulder
roasted vegetables, to serve

Instructions:

Preheat the oven to 180°C or 160°C fan-forced. Place couscous in a heatproof bowl and pour boiling water over it. Cover and let it sit for 3 to 4 minutes until the water is absorbed. Fluff the couscous with a fork to separate the grains.
Heat 2 teaspoons of oil in a small frying pan over medium-high heat. Cook onion and garlic for 3 minutes until onion is softened. Stir in coriander and cinnamon, cook for 1 more minute until fragrant. Add this mixture to couscous, then mix in prune, pistachio, mint, salt, and pepper. Enjoy!
Press the seasoned couscous mixture onto the cut side of the lamb, then roll the lamb up to encapsulate the stuffing. Secure the lamb by tying it with kitchen string, and finish by rubbing the lamb with the remaining oil before placing it into a baking dish.
Roast lamb for one hour, or until it reaches your desired level of doneness. Allow it to rest, covered, for 10 minutes before slicing.

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