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Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing

Thursday, 13 August 2009

Some of you might have noticed that I cook a lot of chicken, pork, and occasionally seafood. What about beef and lamb? We love our beef steaks, lamb shanks and lamb cutlets of course, but our flatmate hates the taste of those meats. Beefy? Lamby? Gamey? Musky? Whatever you call it. In Cantonese, it's 'sou mei'. She's currently enjoying the sun in Greece, so, it's lamb time for us!

I came across this amazing recipe at Elra's. She has a great blog with lots of wonderful recipes and drool-worthy close-ups, go check it out. I've never used so much spices and herbs from scratch before but it was worth it. The smell from frying these herbs and spices was amazing, I was so tempted to lick the spatula. But I couldn't resist eating a spoonful of that flavourful mixed stuffing. Overall, this recipe is pretty straighforward and simple but packed with wonderful flavours - delicious! Definitely a keeper!

Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 8

Adapted from Elra's Cooking
  • 900g boneless shoulder of lamb
  • 1 medium onion - diced
  • 2 tsp ginger - finely minced
  • 3 cloves garlic - finely minced/ pressed
  • 2 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1 tbs fennel seeds - ground
  • 1 tbs coriander seeds - ground
  • 1 cup fresh mint - roughly chopped
  • 1/4 cup parsley - roughly chopped
  • 1/4 cup coriander - roughly chopped
  • 1/4 cup uncooked couscous - cooked according to package instructions, should yield about 1/2 cup cooked couscous
  • 1/2 cup pine nuts - toasted
  • 1 tsp sugar
  • 1 tsp salt


  • Saute onion with about 1 tbs of oil until translucent and soft.
  • Add ginger and garlic, fry until fragrant.
  • Add all the spices and herbs. Fry for a few minutes.
  • Season with sugar and salt.
  • Place this in a mixing bowl, add cooked couscous and pine nuts. Mix to combine.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 1
  • Preheat oven to 190°C.
  • Place lamb on a board, remove any butcher's string or elasticated bands and unroll.
  • Spread couscous stuffing evenly over meat.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 2
  • Roll and secure with elasticated band or butcher's string.

Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 3
  • Gather the 'escaped' stuffing and stuffed them back through the sides.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 4
  • Place meat on a baking tray.
  • Drizzle with olive oil.
  • Roast in preheated oven for about 50 mins. (For medium, about 25 mins per 450g meat.)
  • Remove from oven, cover and let it rest for about 10 mins before carving.
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 6
  • Serve with some yummy harissa (recipe below)!
Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 7


Never knew it's so easy to make your own harissa paste. It is an extremely fragrant and spicy paste and I've only used this North African pepper paste once when I cooked coucous royale. I prefer homemade harissa as I can adjust the spiciness and season it to my taste.

Roast Boneless Shoulder of Lamb with Couscous, Pine Nuts & Mint Stuffing 5

Adapted from Elra's Cooking
  • 1 tbs olive oil
  • 1 jar (350g drained weight) roasted red bell peppers - coarsely chopped
  • 1 tbs cumin powder
  • 1 tbs coriander powder
  • 1 tsp fennel seeds - ground
  • 1 tbs red chili flakes
  • 1 tbs tomato concentrate
  • Salt

  • Place all ingredients in a pan.
  • Cook on low heat for about 20-30 mins.
  • Season with salt.

34 oink oinks...:

KennyT said...

I've never tried Harissa before. It looks very hot to me^^;;;

Your lamb shoulder dish is very pretty.

The Duo Dishes said...

Mmmm mint. So good. And nice way to balance out spice too with the harissa.

doggybloggy said...

harisa is my new friend and this lamb should be an old friend - so when is the reunion? I can get to London by November! (busy schedule until then)

Forager said...

What comprehensive how-to pictures. And I love the recipe for harissa paste. Haven't ever considered making it myself so I'll have to give it a shot.

Jenn said...

I like to take a spoonful of filling sometimes just to "taste", you make sure it tastes alright. :-)

Looks delicious!! I like the stuffing for it.

Kim McDougal, Ordinary Recipes Made Gourmet said...

Wow! This looks amazing, you make me want to go out and buy lamb! The close up of it looks so tasty.

Bob said...

Oh. That looks simply amazing. My girlfriend won't eat lamb so I barely ever get it. You know how it is. ;)

nyonya pendek melaka said...

Yeah I saw this on Elra's blog too. My hub & I absolutely love lamb but I hardly ever cook it at home. This recipe sure must try for Xmas!! I shall bookmark this!

Mochachocolata Rita said... this. too bad it's kinda hard to find lamb here...and pine nuts...$$$$$$$ T_T sob sob

Donna-FFW said...

Oh this dish sounds amazing! The photo is just gorgeous. Love the combination of flavors. Beautiful, just beautiful!

Lorraine @ Not Quite Nigella said...

That looks fantastic and it's so satisfying when a roll roast keeps the spiral shape so well :)

Lizzie said...

It's interesting that you use shoulder as I always associated shoulder being more of a slow-cook meat and leg being better for cooking to pink, as it's more tender.

Your pictures made my stomach rumble...

mycookinghut said...

Whenever I eat red meat, I like it 100% cooked, not pink or medium. Strangely enough, the only time when I had it medium was in a restaurant but it was just too good cos the meat was just amazing and doesn't smell at all!

By the way, I have never tried harissa! Would love to give it a try!

Jo said...

Looks super,super good to me. You can cook this for me any time. I too don't cook beef and lamb simply because my other half doesn't eat them. In fact he's not much of a meat eater other than chicken. So I get my fix when we dine out ... how sad!

Elra said...

Wow Ann, it look superb! Love that you tried the harissa as well. Memang enak sekali ya!

The Little Teochew said...

Girl, you're amazing. Wow wow wow!

Carrie said...

What a pretty dinner. It looks wonderful!

Janet @Gourmet Traveller 88 said...

I love lamb, this stuffing you made sounds wonderful.

Little Corner of Mine said...

Your pictures were so beautifully taken. Looks delicious.

zenchef said...

Mmmm.. i love this lamb and with the harissa it's even yummer (is yummer.. a word?). You took great photos as well. Nice work.

At what time is dinner? :)

lisaiscooking said...

The rolled up lamb looks great, and the stuffing sounds incredible! Love the harissa on the side too.

nora@ffr said...

love the rolled lamb dish.. yummm!! harissa also look amazing and delish

5 Star Foodie said...

Wow, the lamb looks absolutely delicious, fabulous stuffing and harissa is an excellent addition. Terrific photos!

Anncoo said...

This is amazing! How I wish I can have a bite...haha...

Soma said...

I love pinenuts, mint & couscous, but what an idea to roll them up with meat.

I have homemade harissa most of the time at home, the possibilities with it are endless.

Sophie said...

I love everything about tghei delightfull filled plate!!!

waw!!!! I also love harissa!!!

Angie's Recipes said...

The lamb looks simply divine!
Would love to use Harissa as a spread on my sourdough bread!
Angie's Recipes

gaga said...

Oh wow, that looks heavenly! I definitely want to try this one day!

Dhanggit said...

im definitely doing this recipe!! irresistible!!

pigpigscorner said...

Thanks for all your lovely comments! Very much appreciated!

Kenny: I tried the ready-made one once and it was super hot. I used less red chili to suit my taste.

Lizzie: I chose this meat simply because it was already butterflied =P The meat was amazingly tender though.

leemei: I prefer my meat a bit pink, it's so tender!

Elra: Memang enak sekali ;-)

zenchef yummier? =P

Jessica@FoodMayhem said...

Ooh la la! Come to me delicious rolled up meat!

Jennifer said...

This is the most beautiful lamb roast Ive ever seen!!!

Kevin said...

That roast lamb looks so good!! And you made your own harissa. I have been wanting to try making harissa.

Sylvia said...

I haven't ever tried harissa... but this looks easy enough. My husband's favorite dish is Lamb Roast and he never gets it because I don't know how to make it! I get a ton of flack from my mother in law... guhh. Thanks for the recipe. Looks delicious.
Seiko SpaceWalk

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