Ingredients

The following ingredients have 2 Servings
  • 500 g (1.1oz) rolled lamb shoulder
  • 1 small handful of soft dried apricots (diced)
  • 2 tbsp harissa paste (divided)
  • Salt

Instruction

  • Preheat the oven to fan assisted 190C / 200C / 400F/ gas 6.
  • Mix 1 tsp of harissa with the soft dried apricots and stuff the lamb shoulder.
  • Rub the remaining harissa on the lamb and season with salt and place in a baking tray.
  • Cook in the oven for 10 mins then reduce the temperature to fan assisted 140C / 160C / 325F / gas 3 and roast for 15 mins per 500g.
  • Test your lamb just before the 15 mins are up and roast a little further if the temperature readings are not as you desire (45C for rare, 60C for medium done and 70C for well done,
  • (45C for rare, 60C for medium done and 70C for well done).
  • Take the meat out and rest it for at least 15 mins before carving.