Tom Cruise Finally Gets His Lamb Posted by Kate Flower 19 June, 2009 - 5:14 PM

Cruising Down Under

Tom Cruise is heading to Australia for 3 months at the end of the year to support his wife Katie Holmes while she films a movie. What will he do with all his spare time Down Under? Why cook his hard working wife a lamb roast of course! Surely Tom is aware of the famous add in which a silly Australian girl (Naomi Watts) turns down an opportunity to dine with the star, preferring to join her family for a lamb roast. Finally he is going to find out what she didn’t want to miss. Here is a recipe for you Tom. I hope Katie appreciates she can have her lamb roast and her man too!

Love Kate

For all you locals try this Lamb Roast with a twist. The preserved lemon gives the dish a rich satisfying savory flavour.

Lamb Roast with Moroccan Stuffing - Serves 6

Ingredients
2.5kg easy carve boned lamb leg (ask your butcher to prepare this for you)
Stuffing
110g packt Ainsley Harriott Moroccan Medley Couscous – see cooks note
170ml boiling water
½ cup toasted almonds roughly chopped
1 tbsp currants
1/3 cup Italian parsley chopped
1/6 cup mint chopped
½ preserved lemon skin finely chopped
½ tbsp olive oil
½ brown onion finely chopped
1 garlic clove finely chopped
200g lamb mince
Rub
1 tsp pepper
1 tbsp paprika
1 tsp coriander seed crushed
3 cloves garlic
2tbsp olive oil

Method
To make stuffing prepare couscous as per packet instructions. Once couscous is ready add fresh herbs, almonds, currants and preserved lemons. In a fry pan heat olive oil over medium heat then add onions and garlic and cook until lightly golden. Add the lamb mince and brown. Add the onion, garlic and mince to the couscous and stir through. Lay your boned lamb leg out on a clean bench with the open side facing upwards. Stuff the leg with cous-cous making sure you are able to bring the meat together. Any stuffing that does not fit within the lamb leg can be rolled into a foil bonbon and baked separately.

Roll the lamb leg around the stuffing and using kitchen string, silicone bands or wooden skewers secure the leg so it resembles the original shape. If there is a section you can’t tuck in you could use some folded foil to patch the area. Using a paring knife cut six 2cm deep holes evenly across the lamb leg. Into each of these push half a peeled garlic clove. To prepare the lamb remove it from fridge 60 minutes before roasting.  Preheat oven to 220°C. Drizzle 2 tablespoon oil over lamb and rub into surface.

Season all over with freshly ground black pepper, paprika and coriander seed (not salt, as it draws moisture from lamb). Place lamb, presentation side up on a wire rack in a large baking tray. (the wire rack stops the lamb from sitting in it’s own juices. Roast for 30 minutes. Reduce oven to 180°C turn the meat over and roast for a further 30 minutes. Remove lamb from oven, turn it over again to presentation side up and baste with pan juices then continue roasting for a further 30 minutes (for medium lamb). Add the foil bonbon of extra stuffing now. Remove lamb and stuffing from oven. Cover with foil and set aside for 20 minutes to rest. Serve with your favourite roast veggies and steamed greens.

To make gravy from the pan juices simply add 1 tbsp plain flour, ½ cup boiling water, 2 tsp lemon juice and seasoning and whisk in the pan over a low heat until it becomes smooth. More liquid or flour can be added as needed.

Cooks note: I came across this at Woolies when I was looking for plain cous-cous and couldn't find any. It is a well spiced cous-cous and is a perfect time saver for a dish like this.

Watch Naomi Watts In That Lamb Ad

Leave your comment

• Shirley says

  Tom can come over to mine if he's bored!!!

  Lamb looks delicious! I will try!

  Posted Tuesday 30 June, 2009 3:15 PM
• Helen says

  Hey Kate,
  Amazing recipes - great photo shots - what a talented and inventive cook you are. Just love this idea for lamb roast!

  Posted Tuesday 20 October, 2009 8:33 AM