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1. Prepare the stuffing; place the couscous in a large bowl, add the stock and leave for 5-10 minutes or until all the liquid is absorbed. Fluff up with a fork and set aside to cool. Stir in the pine nuts or hazelnuts, apricots, mint and orange zest and juice.
2. Place the joint on a chopping board and season on both sides with salt, pepper and ground cinnamon. Spread the stuffing mixture evenly over the joint, but do not over fill. Roll up and secure with butcherís string or elasticated meat bands.
3. Place the joint on a metal rack in a large non-stick roasting tin, and drizzle with the olive oil. Cover and roast in a preheated oven for the preferred, calculated cooking time. Shape any remaining stuffing into small balls and roast separately in the oven for 15-20 minutes.
Serve the lamb with crushed potatoes, roasted butternut squash and seasonal vegetables.Tip:
Use any bone-in lamb joint and cook the stuffing separately.
Works well using a mini-joint.
Feeds: 4-6Time to prepare: 10 minutes
Time to cook:
Medium: 25 minutes per 450g (1lb) plus 25 minutes
Well done: 30 minutes per 450g (1lb) plus 30 minutesOven temperature: Gas mark 4-5, 180-190C, 350-375FTake1.3kg (3lb) lean boneless shoulder or lamb
Salt and pepper
5-10ml (1-2tsp) ground cinnamon
15ml (1tbsp) olive oil
50g (2oz) couscous
100ml (3 1/2fl.oz) good, hot vegetable stock
25-50g (1-2oz) finely chopped pine nuts or hazelnuts
50g (2oz) dried apricots, finely chopped
60ml (4tbsp) finely chopped fresh mint
Zest and juice of 1 orange