Ingredients :
- 1.5kg approx of deboned lamb shoulder.
- Salt, Pepper to taste
- A bunch of curly parsley
- 80-100g of onion
- 80-100g of Pistachios
- 80-100g of Almonds
- 80-100g of Pine Nuts
- 80-100g of dates
- 80-100g of dried Abricots
- 2tsp of Ras el Hanout spices
- Some honey (may be a good tablespoon)
- Olive oil to cover the meat before cooking
How to Make :
- Blitz all the ingredients in the Thermomix for 10 seconds on 5, this will make a coarse paste.
- Open up the shoulder flat on the tray.
- Use the Thermomix mixture as a “farce” and roll the shoulder with some butcher’s twine.
- Put in the oven at 140 degrees for 2 to 3 hours. (you can cover with aluminium foil, but make sure you leave some time without the foil to give it a nice colour)
Serve with some Gratin Dauphinois and juicy vegetables…and a good Cote du Rhône
