Roasted Shoulder Of Lamb With Couscous And Date Stuffing Food
ROASTED SHOULDER OF LAMB
Steps:
- Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.
ROAST SHOULDER OF LAMB WITH COUSCOUS-AND-DATE STUFFING
Provided by Mark Bittman
Categories dinner, main course
Time 7h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 475. Put the lamb, skin side up, in a baking dish, sprinkle with salt and pepper and place in the oven. Immediately lower the heat to 325 and cook for 4 hours or until the skin is crisp and brown and the meat is moist and meltingly tender. Pour off the fat after about 2 hours and pour in 3/4 cup of water.
- For the stuffing, put the couscous in another baking dish, and add 1 1/4 cups warm water, a little salt, the orange-blossom water and cinnamon. Stir well. After about 10 minutes, pour in the oil, and rub the couscous between your hands to air them and break up any lumps. Mix in the remaining ingredients, except the butter, cover with foil and put in the oven with the lamb for the last 20 minutes or until steaming hot. Before serving, stir in the butter so that it melts and is absorbed evenly. With a fork, fluff up the couscous stuffing, breaking up any lumps. Add a little salt to taste.
- For the garnish, remove the stones from each date and replace them with the blanched almonds. Serve the meat with the couscous stuffing garnished with these dates.
Nutrition Facts : @context http, Calories 875, UnsaturatedFat 31 grams, Carbohydrate 47 grams, Fat 59 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 24 grams, Sodium 786 milligrams, Sugar 20 grams, TransFat 0 grams
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