Rolled Lamb Shoulder With Harissa And Couscous Stuffing

• 2 None red peppers
• 2 tbsp olive oil
• 1 None red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 1 tbsp ground coriander
• 1 tbsp caraway seeds
• 2 tsp ground cumin
• 1 None fresh red chili pepper, coarsely chopped
• 1 tbsp finely chopped preserved lemon
• 1 tsp dried mint
• 1/3 cup couscous
• 2 None boneless lamb shoulders
• 1/4 cup pine nuts, toasted
• 1/2 cup coarsely chopped fresh mint

1. Preheat the oven to 400u0b0F. For the harissa, place peppers in a baking pan. Roast for 20 mins, or until skin blisters and blackens. Cover with plastic wrap and let stand for 5 mins. Leave oven on. Peel away pepper skins; discard stems and seeds.
2. Meanwhile, heat 1 tbsp oil in small skillet on medium heat. Cook onion and garlic, stirring, until softened. Add spices; cook, stirring, until fragrant. Process onion mixture with pepper flesh, chili pepper. preserved lemon and dried mint until smooth.
3. Place couscous and 1/3 cup boiling water in bowl; let stand for 5 mins. Stir harissa into couscous.
4. Place lamb, fat-side down, on board. Spread couscous mixture over lamb; top with pine nuts and fresh mint. Roll tightly to enclose filling; secure with kitchen string at 1-inch intervals.
5. Heat remaining oil in large, flameproof roasting pan. Add lamb; cook until browned all over.
6. Transfer pan to oven; roast for 45 mins. Cover lamb with foil; let stand for 10 mins before serving.

red peppers, olive oil, red onion, garlic, ground coriander, caraway seeds, ground cumin, red chili pepper, lemon, mint, couscous, lamb shoulders, pine nuts, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/37825 (may not work)