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Roast lamb with Moroccan-style stuffing
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Marion Grasby's aromatic star-studded roast dinner.
Ingredients:
  • 1.4kg boned lamb shoulder
  • 23.40 gm Dijon mustard
  • 3 tsp plain flour
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 100g (2/3 cup) dried sour cherries, roughly chopped (see note)
  • 60ml (1/4 cup) freshly squeezed orange juice
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 35g fresh breadcrumbs
  • 20.00 ml finely chopped rosemary
  • 20.00 ml thyme leaves, plus extra sprigs, to serve
  • 0.63 gm ground cinnamon
  • 1.25 gm ground cumin
  • 1 tsp fennel seeds
  • 20.00 ml finely chopped preserved lemon rind (see note)
  • 1 lemon, zested
Instructions:
  • Preheat your oven to 160C. Create the delicious stuffing by simmering cherries and orange juice in a small saucepan over gentle heat for 10 minutes until the juice almost disappears. Then, swiftly transfer the mixture to a spacious bowl.
  • Heat oil in a frying pan over medium heat, then sauté onion and garlic until soft and golden, stirring occasionally for about 10 minutes.
  • Combine the onion mixture with cherries, breadcrumbs, herbs, spices, preserved lemon, zest, and 1 teaspoon of salt. Mix well, and season with pepper to taste.
  • Lay the lamb out with the skin-side down, spread mustard over it, place the stuffing in a line down the middle, fold the sides to cover the stuffing, and tie the lamb with kitchen string at 3cm intervals to secure it.
  • Prepare the roasting pan by setting a rack in it and placing the lamb on top. Add 180ml (3/4 cup) water to the pan. Drizzle the lamb with oil and then rub it with 1 teaspoon of salt. Roast the lamb for 1 hour until it reaches your desired level of doneness. Allow the lamb to rest for 10 minutes before serving, and remember to reserve the pan with its flavorful juices.
  • Remove most of the cooking juices, leaving only 1 tablespoon in the pan. Heat the pan over medium heat and mix in the flour, while scraping any bits from the bottom. Stir and cook for 1 minute. Pour in the stock and whisk for about 5 minutes until slightly thickened.
  • Present the succulent carved lamb alongside a generous drizzle of savory gravy.

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