Slow-cooked shoulder of lamb with jewelled-rice stuffing

Slow-cooked shoulder of lamb with jewelled-rice stuffing

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 x 1.8kg boned lamb shoulder
sea salt and freshly ground black pepper
olive oil
cumin seeds, roasted and ground
salad or vegetables, thick natural yoghurt and arabic flatbread, to serve

Jewelled-rice stuffing

Quantity Ingredient
60g basmati rice
50g dried sour cherries, cut in half
50g dried apricots, diced
20g unsalted butter
shallot, finely diced
good-quality chicken stock, boiling
sea salt and freshly ground black pepper
80g shelled walnuts
2 tablespoons unsalted pistachio kernels
8 dried edible rosebuds, petals separated
2 teaspoons cumin seeds, roasted and crushed
splash rosewater
squeeze lime or lemon juice

Method

  1. To make the stuffing, soak the rice, sour cherries and dried apricots in separate bowls of cold water for 20 minutes, then drain. Melt the butter in a small saucepan over a low heat and fry the shallot gently until soft and translucent. Stir in the drained rice, then cover with the boiling stock. Season lightly with salt and pepper and simmer over a very low heat, covered, for 12 minutes, or until the rice is just tender and the liquid has been absorbed. Tip the rice into a large bowl and leave to cool. When cold, stir in the remaining ingredients and toss gently to combine. Season with a little more salt and pepper and set aside.
  2. Open out the lamb shoulder on your work surface, skin side down. Season with salt and pepper, then cover the meat with an even layer of stuffing. Roll it up fairly tightly into a sausage shape, securing with kitchen string at intervals. Wrap the rolled shoulder tightly in several layers of plastic wrap, squeezing gently to ensure there are no bubbles. Twist and tie the ends to make the whole package air- and watertight (remember, the wrapped parcel is to be poached).
  3. Fill a fish kettle or large, deep roasting pan with water and bring to the boil. Carefully lower in the plastic-wrapped lamb shoulder and simmer, covered, for 2 hours. If using a roasting pan, cover it loosely with a sheet of foil. You won’t be able to submerge the meat completely, so turn it around in the water after 1 hour. Remove the poached lamb from the water and set it aside to rest, still in its plastic wrap, for at least 30 minutes or up to 2 hours.
  4. Preheat the oven to 200ºC. Carefully unwrap the rolled lamb and transfer it to a roasting pan, then brush it liberally with oil. Sprinkle on the cumin and season lightly with salt and pepper. Roast for 20 minutes, rolling the meat around in the pan so it browns evenly.
  5. Rest in a warm place for 15–20 minutes, then serve with your choice or salad or vegetables as well as plenty of yoghurt and warm flatbread.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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