Apricot and couscous shoulder of lamb – Food & Home Magazine
Apricot and couscous shoulder of lamb is a fragrant and flavourful main dish - a great combination of earthy and sweet tones balanced by savoury meat.
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Ingredients
- <h3>Couscous stuffing</h3>
- 250g (1 cup) cooked couscous
- 100g Turkish apricots, finely chopped
- 100g shelled pistachio nuts, chopped
- 60ml (¼ cup) olive or avocado oil
- juice of ½ a lemon
- 5ml (1 tsp) ground coriander
- 5ml (1 tsp) ground cumin
- 2,5ml (½ tsp) ground cinnamon
- Maldon Sea Salt and freshly ground black pepper, to taste
- <h3>Lamb</h3>
- 2kg deboned shoulder of lamb
- 1 whole head of garlic
- 1½ lemons, cut into halves
- olive or avocado oil, to drizzle
- 125ml (½ cup) water microherbs, to serve
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