Name: Desert Lamb
Prep time: 20 min
Cook time: 125 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1.5kg leg of deboned lamb, butterflied; For the flavoured butter; 3 garlic cloves, crushed; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; ½ teaspoon freshly ground white pepper; ¼ teaspoon ground cinnamon; ½ teaspoon crushed dried chillies; ¼ teaspoon ground cloves; ½ teaspoon ground coriander; ¾ teaspoon salt; 100g soft butter; For the couscous stuffing; 2 tablespoons olive oil; 1 small chopped onion; ½ red pepper, finely chopped; 2 carrots, finely chopped; 1 handful dates, pitted and chopped; 10 almonds, toasted and chopped; 10 walnuts, toasted and chopped; 2 tablespoons sultanas; 2 tablespoons cranberries; 10 prunes, pitted and chopped; 2 dried figs, chopped; 10 dried apricots, chopped; 1 tablespoon preserved lemon, chopped; ¼ teaspoon ground cinnamon; ¼ teaspoon ground ginger; 200g cooked cous cous; Handful chopped parsley