Roast Lamb, Couscous, Red Onion

Name: Roast Lamb, Couscous, Red Onion
Yield: enough for 6
Ingredients: a large red onion; olive oil; fine couscous – scant 2/3 cup (90g); boiling water – scant 1 cup (200ml); golden raisins – a handful; ground cumin – half a teaspoon; ground cinnamon – 2 large pinches; a shoulder of lamb – about 3 pounds (1.3kg), prepared for stuffing

December 14, 2011

Onions are used in most stuffings, both lightening the rice, couscous, or breadcrumbs and introducing sweetness. As they melt down, they keep the filling moist. Ask the butcher to prepare your shoulder of lamb for stuffing. When the bone is removed, it provides a neat pocket that will hold just the right amount.

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