2oz couscous
1 small onion, chopped
1 clove garlic, crushed
1 tsp each ground cinnamon and ground cumin
5 oz ready-to-eat dried chopped apricots
1oz pine nuts
1 boneless lamb shoulder
4fl oz each red wine and lamb stock

Preheat oven to 180ºC

• Prepare couscous according to pack instructions. Fry the onion and garlic until soft. Add the remaining stuffing ingredients and leave to cool.
• Open out the shoulder and place skin side down. Spoon the stuffing onto the meat, roll up and tie with string. Bake in a roasting tin for 1 hour.
• Add the red wine and stock  and roast for a further ½ hour. Transfer the joint to a heated plate, cover loosely with foil and allow the meat to rest for 15 mins before carving. Skim any fat from the stock in the tin. Place over a high heat for a few minutes, stirring to incorporate any sediment.
• Carve the lamb and serve with the gravy.