Muzna Bishara's Lamb’s Neck Stuffed with Raisins and Grapes Recipe

Ingredients

• 1 neck of lamb or mutton, deboned and butterflied (ask your butcher)
• 4 tablespoons olive oil, divided
• 2 teaspoons salt, divided
• 2 teaspoons ground black pepper, divided
• For the stuffing:
• 1 cup rice, short grain or jasmine
• 5 tablespoons high quality olive oil
• 5 tablespoons pine nuts, toasted
• A handful of raisins (dark, light, or a combination of both), soaked in boiling water for 10 minutes
• 1 small onion, grated and squeezed 
• 1 teaspoon baharat spice mix
• ½ teaspoon cinnamon
• Salt, to taste
• Ground black pepper, to taste
• For roasting:
• 1 cup grapes (green, black, or a combination of both)
• A handful of raisins
• 2 onions, coarsely chopped 
• 2 carrots, coarsely chopped
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves
• 1 cup stock (vegetables, meat or lamb) or boiling water
• ¼ cup of husrum or verjus (pressed juice of unripened grapes) or 1 tablespoon pomegranate molasses

Preparation

1. Prepare the stuffing: Bring plenty of water to a boil in a large pot over a high heat. Add the rice and cook (like pasta) for 10 minutes. Drain. Transfer to a bowl, add the remaining ingredients and mix well. Set aside.
2. Preheat the oven to its highest temperature on the grill setting/broil. Lay the butterflied neck of lamb on the work surface and rub the inside with 2 tablespoons of olive oil. Sprinkle 1 teaspoon of salt, 1 teaspoon of ground black pepper and massage well. 
3. Place the stuffing in a line towards the end closest to you, roll the meat gently to a roulade and tie with butcher’s thread (alternatively, use toothpicks to secure the roulade). Rub the roulade with 2 tablespoons of olive oil, sprinkle 1 teaspoon of salt, 1 teaspoon of ground black pepper and massage well. Using a sharp knife, score the roulade in several places.
4. Place the roulade in a roasting pan and tuck into the hot oven until nicely brown on all sides, about 30 minutes. Remove from the oven, and reduce the temperature to 400°F / 200°C on a conventional setting.
5. Meanwhile, arrange the roasting ingredients in an even layer around the roulade. Important note: If using pomegranate concentrate instead of husrum or verjus – add the pomegranate molasses to the stock or boiling water, mix well and then pour. Cover the pan tightly with foil and roast for 1 hour.
6. Reduce the temperature to 325°F / 160-170°C and roast for 2 more hours. Occasionally, remove the foil and cover the meat with the roasting juices.