Roast Lamb With Moroccan Stuffing

Method:

1. Preheat oven to 160°C.
2. To make stuffing, place cherries and orange juice in a small saucepan and cook over low-medium heat for 10 minutes or until juice is almost absorbed.
3. Remove from heat and transfer to a large bowl.
4. Meanwhile, heat oil in a fry pan over medium heat.
5. Add onion and garlic. Cook, stirring occasionally for 10 minutes or until soft and golden.
6. Add onion mixture to cherries with breadcrumbs, herbs, spices, preserved lemon zest and 1 teaspoon salt. Combine, then season with pepper.
7. Place lamb, skin side down, on a work surface, then spread with mustard.
8. Place stuffing lengthways in a line down the centre of lamb.
9. Bring sides up to enclose stuffing, then, using kitchen string, tie at 3cm intervals to secure.
10. Place lamb on a rack in a small roasting pan. Add 180ml (3/4 cup) water into a pan.
11. Drizzle oil over the lamb and then rub with 1 teaspoon of salt.
12. Roast for 1 hour for medium or until cooked to your liking.
13. Remove lamb and rest for 10 minutes. Reserve pan with juices.
14. To make gravy, drain all but 1 tablespoon cooking juices from the roasting pan.
15. Place over medium heat and stir in flour, scraping bits from bottom of pan.
16. Cook stirring, for 1 minute. Add stock and whisk for 5 minutes or until thickened slightly.
17. Carve lamb and serve with gravy.