6 servings
Prep: 24 hrs 20 mins
Chill/rest/proof: 3 hrs 15 mins
Elevate your festive spread with this cous cous, pistachio and sour cherry stuffed lamb recipe, served with a delicious lamb pan and port sauce.
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Ingredients (24)
For the lamb
1.5 kg | lamb shoulder — deboned, reserve bones and off cuts |
1 | lemon — quartered and pips removed |
2 tsp | ground cinnamon |
1 1/2 tsp | salt |
1 tsp | black pepper — freshly ground |
2 tbsp | olive oil |
1 tbsp | powdered gelatine |
2 | red onions |
1/2 l | sour cherry juice |
2 cup | boiling water |
2 tbsp | pomegranate molasses |
For the stuffing
1/3 cup | couscous |
1/2 cup | vegetable stock — hot |
1/3 cup | pistachios — shelled and chopped |
1/3 cup | Sour Cherries — pitted, drained (keep juice for cooking lamb in) |
100 ml | vegetable stock |
4 tbsp | fresh mint — finely chopped |
2 | spring onions — chopped, include the green stems |
1 | orange — zest and juice |
For the sauce
1/2 cup | red wine |
1/2 cup | port |
1 cup | chicken stock |
1/2 tsp | salt |
1/2 - 1 cup | pan juices — reserved from the roasted lamb |
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