Stuffed Lamb Roast

Ingredients

• One 4- to 5-pound butterflied leg of lamb or boneless lamb shoulder roast, trimmed to an even thickness of 2 to 2 ½ inches
• Hide ingredients for ½ cup Mediterranean Garlic Herb Paste, Jamaican Jerk Paste, Harissa I, Charmoula, Mexican Adobo I, or the mixture from Lamb Shawarma (grate the onion instead of slicing it) 1 ½ cup Mediterranean Garlic Herb Paste, Jamaican Jerk Paste, Harissa I, Charmoula, Mexican Adobo I, or the mixture from Lamb Shawarma (grate the onion instead of slicing it) (opens in new tab) ½ cup Mediterranean Garlic Herb Paste, Jamaican Jerk Paste, Harissa I, Charmoula, Mexican Adobo I, or the mixture from Lamb Shawarma (grate the onion instead of slicing it)
  • 2 cups loosely packed mixed fresh herb leaves (parsley, sage, rosemary, thyme, basil, and/or oregano)
  • 10 garlic cloves, coarsely chopped
  • ½ cup olive oil
  • 1 tablespoon red pepper flakes
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • Finely grated zest of 1 lemon

  Sub-recipe steps

  1. Combine in a blender or food processor and coarsely puree, leaving the mixture a little chunky: 2 cups loosely packed mixed fresh herb leaves (parsley, sage, rosemary, thyme, basil, and/or oregano); 10 garlic cloves, coarsely chopped; ½ cup olive oil; 1 tablespoon red pepper flakes; 1 tablespoon black pepper; 1 teaspoon salt; Finely grated zest of 1 lemon
• 1 teaspoon salt
• ½ teaspoon black pepper
• Hide ingredients for 2 to 4 cups any bread crumb– or grain-based stuffing, but especially Couscous Stuffing with Apricots and Pistachios and Spiced Rice Stuffing 1 2 to 4 cups any bread crumb– or grain-based stuffing, but especially Couscous Stuffing with Apricots and Pistachios and Spiced Rice Stuffing (opens in new tab) 2 to 4 cups any bread crumb– or grain-based stuffing, but especially Couscous Stuffing with Apricots and Pistachios and Spiced Rice Stuffing
  • 2 tablespoons butter
  • ½ small onion, finely chopped
  • 1 ½ cups chicken stock or broth
  • ½ cup finely chopped dried apricots
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of ground cinnamon
  • Pinch of ground ginger
  • 1 cup quick-cooking couscous
  • ½ cup chopped pistachios, whole pine nuts, or slivered toasted almonds
  • ¼ cup minced parsley

  Sub-recipe steps

  1. Melt in a large saucepan over medium heat: 2 tablespoons butter
  2. Add and cook, stirring, until tender, about 5 minutes: ½ small onion, finely chopped
  3. Stir in: 1 ½ cups chicken stock or broth; ½ cup finely chopped dried apricots; (1 tablespoon chopped Salt-Preserved Lemons); ½ teaspoon salt; ¼ teaspoon black pepper; Pinch of ground cinnamon; Pinch of ground ginger
  4. Bring to a boil and stir in: 1 cup quick-cooking couscous
  5. Remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork and stir in: ½ cup chopped pistachios, whole pine nuts, or slivered toasted almonds; ¼ cup minced parsley
  6. Spoon the stuffing into the bird before cooking, or serve immediately as a side. If stuffed in a bird, the stuffing is done when it reaches an internal temperature of 165°F.
• 1 teaspoon salt
• (½ teaspoon black pepper)