Name: Rolled lamb shoulder with harissa and couscous stuffing
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: 1/3 cup (65g) couscous; 1/3 cup (80ml) boiling water; 2 boned lamb shoulders; 1/4 cup (40g) pine nuts, roasted; 1/2 cup coarsely chopped fresh mint; 1 tablespoon olive oil; 2 red capsicum; 1 tablespoon olive oil; 1 red onion, chopped coarsely; 4 clove garlic, chopped coarsely; 1 tablespoon ground coriander; 1 tablespoon caraway seeds; 2 teaspoon ground cumin; 1 fresh red chilli, chopped coarsely; 1 tablespoon finely chopped preserved lemon; 1 teaspoon dried mint

Rolled lamb shoulder with harissa and couscous stuffing

Tender lamb stuffed with spicy, harissa couscous makes a great centrepiece for a dinner party. Serve with a cooling, yoghurt based dressing on the side.

Serves 8

Cook

1H 30M

Ingredients

1/3 cup (65g) couscous

1/3 cup (80ml) boiling water

2 boned lamb shoulders

1/4 cup (40g) pine nuts, roasted

1/2 cup coarsely chopped fresh mint

1 tablespoon olive oil

2 red capsicum

1 tablespoon olive oil

1 red onion, chopped coarsely

4 clove garlic, chopped coarsely

1 tablespoon ground coriander

1 tablespoon caraway seeds

2 teaspoon ground cumin

1 fresh red chilli, chopped coarsely

1 tablespoon finely chopped preserved lemon

1 teaspoon dried mint

Method

1.Preheat oven to 200°C/400°F.

2.Make harissa. Place capsicum on oven tray; roast about 20 minutes or until skin blisters and blackens (leave the oven on). Cover capsicum with plastic wrap, stand for 5 minutes; peel away skin, discard stems and seeds. Meanwhile, heat oil in small frying pan; cook onion and garlic, stirring, until softened. Add spices; cook, stirring, until fragrant. Process capsicum and onion mixture with remaining ingredients until smooth.

3.Combine couscous with the water in medium bowl; stand 5 minutes. Stir harissa into couscous.

4.Place lamb, fat-side down, on board. Spread couscous mixture over lamb; top with pine nuts and mint. Roll tightly to enclose filling; secure with kitchen string at 2cm (¾-inch) intervals.

5.Heat oil in large baking dish; add lamb, cook until browned all over.

6.Transfer dish to oven; roast, uncovered, about 45 minutes. Cover lamb with foil; stand 10 minutes before serving.

You could use 2 tablespoons finely chopped fresh mint instead of dried mint when making the harissa.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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