Ben Barton joins Stacey to make a delicious Stuffed Mediterranean Lamb Shoulder and Israeli Couscous Salad on Whānau Living
Stuffed Mediterranean Lamb Shoulder by Ben Barton 
Serves 4-6 • Prep 25minutes • Cook 2hours

To Stuff the lamb

INGREDIENTS:
1kg Boned and Rolled Lamb Shoulder
100 grams Feta
100 grams Olives
1-2 Fire Roast Red Peppers
2-3 Salted Anchovies (optional)
3 Dried Figs (or 6-12 baby figs)
Bunch Spinach
Salt and Pepper

The Braise

INGREDIENTS:
Few Rosemary Sprigs Bunch Thyme
2-3 Bay Leaves
Bunch Parsley Stalks
1-2 Carrots
2 Celery Sticks
2 Onions
6 Garlic Cloves Lemon Zest
1 Cup White Wine
1 Cup Water or Stock

Couscous

INGREDIENTS:
1 Cup Israeli Couscous
1 Cup Parsley, Mint, Coriander, Rocket
1 Red Onion
2 Cups Stock (optional)
Olive Oil

METHOD:
Heat oven to 220oC
Pit olives, Cut feta into long rectangular strips, slice red pepper into wide strips,
Trim stalk from figs and cut in half (leave baby whole), wash and dry spinach.
Take lamb from its pack and unroll, trim and arrange to form a rectangle of sorts
Season very lightly as the stuff contains plenty of salt. If using, arrange anchovies 
and remaining ingredients to make easy to roll, roll and tie. Season outside of meat lightly Place in high walled roasting dish and roast until taking on colour, 10-20 minutes.
Prepare the braising aromatics by roughly chopping, onion, carrot and celery, crush garlic while still in skin, take zest from lemon with a peeler. Add everything to roasting dish and cover with baking paper and foil. Return to oven, turn down to 180oC and cook for at least 2 hours.
Can cook at lower oven for longer: 150oC for 4 hours or 100oC for 12 hours.

Heat stock or water to boiling and add couscous, drain and rinse. Dice red onion. Add olive oil to same pot and cook onion on low heat until softened 3-5minutes. Stir in couscous and stir in herbs, squeeze of lemon juice and serve.

IDEAS:

If you have time let cool in the braising liquid and refrigerate overnight to maximise flavour. 
Then remove and discard fat layer, slice while cold and reheat gently in braising liquid. 
Note: most of us don’t have this time so let cool on bench or in oven while we make the couscous.

For the .pdf version of this recipe click here.

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