Recipe

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

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!


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Ingredients:
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

Directions:

  • 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.
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  • 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)!
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Harissa
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

Ingredients:
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

Directions:

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