Middle Eastern Lamb with Couscous Stuffing and Orange Jus

Middle Eastern Lamb with Couscous Stuffing and Orange Jus

Middle Eastern Lamb with Couscous Stuffing and Orange Jus

4-6 Serves 1 hour prep 1 hour cook

Ingredients

1 5 kg boned lamb leg
600g Kent pumpkin, sliced thickly
2 medium zucchini, sliced thickly
60ml olive oil

COUSCOUS STUFFING
160ml vegetable stock
140g couscous
100g dried apricots, chopped
1 egg
4 tbs chopped mint
3 tbs chopped pistachio nuts, toasted finely
Grated zest of 2 lemons
2 cloves garlic, chopped

ORANGE JUS
310ml orange juice
1cm piece fresh ginger, thinly sliced
1 small onion, chopped
2 cloves garlic, chopped
180ml chicken stock
2 tbs plain flour
2 tsp brown sugar
2 tsp wholegrain mustard

RED CABBAGE
150g quince paste
100ml red wine vinegar
1 cinnamon stick
½ red cabbage, finely shredded

Method

1. Preheat oven to 180C.
2. To make stuffing, bring stock to a boil. Remove from heat. Stir in couscous. Stand, covered, for 5 minutes. Fluff and separate grains with a fork. Transfer to a large bowl. Stir through remaining ingredients.
3. Place lamb on a clean work surface and open out. Fill with stuffing, then roll and tie at regular intervals with butchers string to secure. Season all over with salt and pepper.
4. Heat a lightly oiled frying pan over medium-high heat. Cook lamb until browned all over. Transfer to an oven tray. Roast for about 45 minutes. Remove from oven and transfer lamb to a warm plate. Reserve pan to make jus. Cover with foil. Set aside for 30 minutes to rest.
5. Place pumpkin and zucchini in an oven dish. Drizzle with oil. Season. Roast for about 30 minutes or until tender.
6. To make jus, simmer juice and ginger in a small saucepan until juice is reduced by half.
7. Place roasting pan in which lamb was cooked, over a medium heat. Add oil. Cook onion and garlic until golden. Add stock and orange juice mixture. Bring to a boil. Simmer, stirring, until thickened, scraping base of pan to remove any crusty bit. Whisk in flour. Stir in any juices from resting meat. Bring to a boil then simmer until thickened. Strain. Stir in sugar and mustard.
8. To prepare cabbage, place a frying pan over medium heat. Add quince paste and vinegar and allow paste to melt. Stir in remaining ingredients. Cook covered for 10 minutes.
9. Remove lid and simmer, stirring occasionally, for a further 10 minutes or until most of the liquid has evaporated.
10. Serve sliced lamb with red cabbage, roasted pumpkin and zucchini and jus.

Notes

This recipe has not been tested.

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