Recipe Lamb shoulder with pistachio and prune : Practical and Delicious

Recipe Lamb shoulder with pistachio and prune : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lamb shoulder with pistachio and prune. You are currently reading Recipe Lamb shoulder with pistachio and prune : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Lamb shoulder with pistachio and prune requires 10m, cook 1h 20m and serve 1h 20m. Caution: allergy Contains gluten, peanuts, tree nuts, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

12 Ingredients

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  1/3 cup couscous
  
  
  


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  1/3 cup boiling water
  
  
  


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  1 tbsp olive oil
  
  
  


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  1 small red onion, finely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  2 tsp ground coriander
  
  
  


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  1 tsp ground cinnamon
  
  
  


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  1/3 cup pitted prunes, chopped
  
  
  


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  1/3 cup chopped pistachio kernels
  
  
  


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  2 tbsp shredded fresh mint
  
  
  


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  700g boned lamb shoulder
  
  
  


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  roasted vegetables, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180°C or 160°C fan-forced. Place couscous in a heatproof bowl. Add boiling water. Stand, covered for 3 to 4 minutes or until water is absorbed. Stir with a fork to separate grains.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, heat 2 teaspoons of the oil in a small frying pan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until onion is softened. Add coriander and cinnamon. Cook, stirring for 1 minute or until fragrant. Add onion mixture to couscous. Stir in prune, pistachio and mint. Season with salt and pepper.
  
  
  


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  Step 3
  
  
  
  
  Press couscous mixture onto cut side of lamb. Roll lamb up to enclose stuffing. Tie with kitchen string to secure. Rub lamb with remaining oil. Place into a baking dish.
  
  
  


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  Step 4
  
  
  
  
  Roast lamb for 1 hour or until cooked to your liking. Stand, covered for 10 minutes before slicing.
  
  
  

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