Shoulder of Lamb Stuffed with Couscous

Preparation time: 25mins
Serves 4


  • 1 lamb shoulder, bone intact 1/3 cup flat-leaf parsley,roughly chopped
  • 1/3 cup couscous 3 fresh dates seeded,finely chopped
  • 1/3 cup boiling water olive oil for basting
  • 2 Tblsp finely chopped preserved lemon sea-salt flakes
  • 2 Tblsp toasted pine nuts freshly ground black pepper


  1. Preheat oven to 120oC.Trim excess fat from lamb and using a small sharp knife, form a pocket over the bone or ASK CRAIG TO POCKET IT FOR YOU.
  2. Put couscous in a bowl and pour over the boiling water. Whisk with a fork, cover and stand for 5minutes. Fluff up couscous with a fork to separate grains.
  3. Stir in preserved lemon, pinenuts, parsley and dates.
  4. Fill pocket in lamb with couscous mixture and tie with string to close.
  5. Put lamb in a baking dish. Rub oil over lamb and sprinkle with salt and pepper.
  6. Bake for 3-4hours or until meat is very tender.



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