Moroccan roasted lamb

Name: Moroccan roasted lamb | Asda Good Living
Total time: 5 h 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tbsp mild olive oil; 1 medium onion, chopped; 8 soft apricots, chopped; 2 tbsp flaked almonds; 75g fresh breadcrumbs; 1 medium egg, beaten; 2 tbsp flat-leaf parsley, chopped; Asda Butcher’s Selection Boneless Lamb Shoulder; 1/2 level tsp paprika; 1/2 level tsp ground cumin; 1/2 level tsp ground coriander; 1/2 level tsp mild chilli powder; 1 level tbsp flour; 1 glass red wine; 200ml lamb stock; 2 tbsp redcurrant jelly; Roasted veg, to serve

Fragrant spices and apricots bring a touch of sunshine to this impressive dish.

By Asda Good Living,21st September 2015

Cook: 5 Hours 30 Mins

Serves: 4

Price: £1.27 per serving

Nutritional Information

Each 451g serving contains

Energy
2747kj
656kcal

33%

Fat
32.3g

High
46%

Saturates
10.3g

Med
51%

Sugars
14.8g

High
16%

Salt
1.2g

Med
21%

of your reference intake.
Typical energy values per 100g:
609kj/146kcal

Ingredients

2 tbsp mild olive oil

1 medium onion, chopped

8 soft apricots, chopped

2 tbsp flaked almonds

75g fresh breadcrumbs

1 medium egg, beaten

2 tbsp flat-leaf parsley, chopped

Asda Butcher’s Selection Boneless Lamb Shoulder

1/2 level tsp paprika

1/2 level tsp ground cumin

1/2 level tsp ground coriander

1/2 level tsp mild chilli powder

1 level tbsp flour

1 glass red wine

200ml lamb stock

2 tbsp redcurrant jelly

Roasted veg, to serve

Method

To make the stuffing, heat 1 tbsp of the olive oil in a pan and cook the chopped onion over a low heat until soft. Add the apricots, flaked almonds, breadcrumbs, egg and parsley, mix well and set aside.

Remove the lamb shoulder from its packaging and discard the bands holding it together. Open the lamb out flat on a chopping board, with the inside of the joint facing upwards.

Put the stuffing in the centre of the lamb and roll up. Tie tightly with string.

Mix together the paprika, cumin, coriander and chilli to make a spice mix. Set aside half and add the rest to the remaining oil to make a paste. Rub into the lamb. Cover and chill for 1-2 hours.

Pre-heat the oven to 160C/140C fan/Gas 3. Put the lamb in a roasting tin, loosely cover with foil and cook for 3 hours, removing the foil for the last 30 minutes to crisp the skin. Remove the lamb from the tin and set aside to rest.

To make the gravy, drain off most of the fat from the roasting tin. Add the rest of the spice mix and the flour, and stir until smooth. Gradually stir in the red wine, lamb stock and redcurrant jelly. Cook on the hob, stirring constantly, until thickened and simmering. Serve with the lamb and a selection of roasted vegetables.

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