This dish is full of fruity flavours, perfectly complimenting the succulent lamb. Serve with our tabbouleh, flatbread and baba-ganoush recipes for an impressive dinner party, in lieu of eating-out.
Created by Assistant Kitchen Manager Neill
INGREDIENTS
Serves 4 // 35 minutes to prep, 50 minutes to cook, 20 minutes to rest
1kg boned and rolled lamb shoulder
1 Onion, finely diced
3 Garlic Clove, sliced
100g Dried Apricots, diced
50g Chopped Almonds
75g Breadcrumbs
1 1/2 tsp Ground Cumin
1 1/2 tsp Ground Coriander
2 Red Peppers, deseeded and quartered
8-10 Sprigs of Coriander
EQUIPMENT
Cotton String
METHOD
1. Heat some oil in a frying pan on a medium heat. Cook the onions, garlic and apricots until the onions soften.
2. Add in the almonds, cumin and coriander. Stir for 30 seconds, then add the breadcumbs, mix in and cook for a further four minutes. Take off the heat and allow to cool.
3. Pre-heat the oven to 230 degrees celcius.
4. Take the lamb shoulder and open it up on a chopping board. Evenly spread the breadcrumb mixture over the inside of the meat.
5. Cut 5 pieces of string 20cm long, then lay them out on the chopping board. Roll the lamb shoulder up and place on top of the string. Tie each string up, trying to keep them equal distance apart. An extra pair of hands can be helpful here!
6. Put the lamb in a roasting tin with the peppers and season with salt and pepper. Roast for 20 minutes, then turn the heat down to 160 degrees celcius and cook for 30 minutes. For well done, leave in for a further 10 minutes.
7. Take the lamb out the oven, cover with foil and leave to rest for 20 minutes. Slice and serve with the roasted peppers and garnish with coriander.