Roast Lamb With Moroccan Stuffing
1.4kg boned lamb shoulder
1 tablespoon Dijon Mustard
1 tablespoon olive oil
3 tablespoons plain flour
375ml (1 1/2 cups) liquid chicken stock
100g (2/3) dried sour cherries, roughly chopped
60ml (1/4 cup) orange juice
60ml (1/4 cup) olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
35g fresh breadcrumbs
1 tablespoon finely chopped rosemary
1 tablespoon thyme leaves, plus extra sprigs to serve
¼ teaspoon ground cinnamon
½ teaspoon ground cumin
1 teaspoon fennel seeds
1 tablespoon finely chopped preserved lemon rind
1 lemon zested
- Preheat oven to 160°C.
- 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.
- Remove from heat and transfer to a large bowl.
- Meanwhile, heat oil in a fry pan over medium heat.
- Add onion and garlic. Cook, stirring occasionally for 10 minutes or until soft and golden.
- Add onion mixture to cherries with breadcrumbs, herbs, spices, preserved lemon zest and 1 teaspoon salt. Combine, then season with pepper.
- Place lamb, skin side down, on a work surface, then spread with mustard.
- Place stuffing lengthways in a line down the centre of lamb.
- Bring sides up to enclose stuffing, then, using kitchen string, tie at 3cm intervals to secure.
- Place lamb on a rack in a small roasting pan. Add 180ml (3/4 cup) water into a pan.
- Drizzle oil over the lamb and then rub with 1 teaspoon of salt.
- Roast for 1 hour for medium or until cooked to your liking.
- Remove lamb and rest for 10 minutes. Reserve pan with juices.
- To make gravy, drain all but 1 tablespoon cooking juices from the roasting pan.
- Place over medium heat and stir in flour, scraping bits from bottom of pan.
- Cook stirring, for 1 minute. Add stock and whisk for 5 minutes or until thickened slightly.
- Carve lamb and serve with gravy.