Lamb With Stuffing Kharouf Mahshou Recipes

Steps:

• Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
• Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
• Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
• Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.

Steps:

• Cut the lamb into large pieces and fry in a little of the oil in a extra large saucepan for ten to fifteen minutes.
• Put lamb into a casserole dish or pot, cover with water and boil for about an hour.
• Add whole small onions and whole garlic cloves for extra flavor.
• When done cooking, keep covered and set aside.
• Wait half an hour before moving on to next step.
• Fry minced lamb for 10 minutes in a little more of the oil, stir in rice, and all seasoning and spices (mint, salt, pepper, and garlic).
• Then stir in 1/2 pint stock from shoulder of lamb.
• Cook for about 20 minutes.
• Meanwhile, fry nuts in rest of oil on medium heat until toasted.
• Put minced lamb in deep serving dish. Cover with rice, pressing down well, add nuts and parsley.
• Can cook in oven, uncovered for 20 minutes at 375 degrees for a toasted look and flavor.
• This is your stuffing.
• Serve with shoulder of lamb.
• Use remaining stock for gravy if desired.

Steps:

• To make the stuffing, soak the dates, apricots and cranberries in boiling water for 30 mins, then drain and squeeze dry gently. Mix with the rest of the stuffing ingredients and salt and pepper.
• Season the lamb well on both sides. Spread on the stuffing, then roll into shape and secure with string. Heat the oil in a large, lidded ovenproof pan. Add the lamb and brown on all sides. Remove to a plate.
• Heat oven to 150C/130C fan/gas 2. Brown the onions in the remaining fat for 5 mins, add the garlic and sizzle for 30 secs. Now pour in the cider and as it bubbles, scrape up any caramelised bits at the bottom and sides of the pan. Add enough of the stock to come ¹/³ of the way up the lamb, and the orange zest, cinnamon and bay leaves.
• Cover with a piece of crumpled baking parchment and cook for 2½-3 hrs, turning halfway through, until the meat is completely tender. Remove and wrap with foil. Strain the juices and spoon off any fat that comes to the top, then put into a wide pan and boil to reduce for 5-10 mins, until slightly thickened and rich in flavour. Season with salt, pepper and a squeeze of lemon or orange juice, if necessary. Slice the lamb and serve with the sauce, and parsley sprinkled over.

Steps:

• To make the stuffing, heat 1 tbsp oil in a small frying pan over a medium heat and cook the shallot for 5 mins until soft. Tip the oil from the anchovies into the pan. Roughly chop the anchovies and add these along with the garlic. Cook for a few minutes until the garlic has softened and the anchovies have started to break down. Remove from the heat and leave to cool for a few minutes.
• Combine the olives, capers, lemon zest and juice, the breadcrumbs, herbs, apricots and pistachios in a bowl, then tip in the shallot mixture and stir to combine. Season. Bring together with your hands - if it's too dry, add the rest of the oil. It will be slightly loose, but should stick together when squeezed.
• Heat the oven to 200C/180C fan/gas 6. Season the lamb all over and cover the exposed bones with foil to prevent them burning. Pack the centre of the crown with the stuffing, then cover with a disc of foil. If you can't fit all the stuffing into the crown, spoon the rest into an ovenproof dish and bake alongside the lamb. Roast for 40 mins for rare, or until the internal temperature reaches 55C on a meat thermometer. (Or, roast for 50 mins for medium or 55 mins for well done.)