Ingredients
- 1 shoulder of lamb (about 4 1/2 pounds)
- Salt and black pepper
- 1 ¼ cups couscous
- 1 tablespoon orange-blossom water
- 1 teaspoon ground cinnamon
- 2 tablespoons sunflower or vegetable oil
- ⅞ cup dates, stoned and cut into small pieces
- ⅓ cup raisins
- ½ cup blanched almonds, chopped coarsely
- Optional, for garnish: 8 dates and 8 blanched almonds.
- ⅔ stick butter, cut into small pieces
- Nutritional Information
Nutritional analysis per serving (8 servings)
1086 calories; 69 grams fat; 29 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 6 grams polyunsaturated fat; 69 grams carbohydrates; 6 grams dietary fiber; 40 grams sugars; 48 grams protein; 203 milligrams cholesterol; 420 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Preheat the oven to 475. Put the lamb, skin side up, in a baking dish, sprinkle with salt and pepper and place in the oven. Immediately lower the heat to 325 and cook for 4 hours or until the skin is crisp and brown and the meat is moist and meltingly tender. Pour off the fat after about 2 hours and pour in 3/4 cup of water.
- For the stuffing, put the couscous in another baking dish, and add 1 1/4 cups warm water, a little salt, the orange-blossom water and cinnamon. Stir well. After about 10 minutes, pour in the oil, and rub the couscous between your hands to air them and break up any lumps. Mix in the remaining ingredients, except the butter, cover with foil and put in the oven with the lamb for the last 20 minutes or until steaming hot. Before serving, stir in the butter so that it melts and is absorbed evenly. With a fork, fluff up the couscous stuffing, breaking up any lumps. Add a little salt to taste.
- For the garnish, remove the stones from each date and replace them with the blanched almonds. Serve the meat with the couscous stuffing garnished with these dates.
About 7 hours
Dining and Cooking