Leg of Lamb Stuffed With Dates and Spices

Submitted by Wild Thyme Flour

"A recipe with middle eastern flavours. The lamb is part boned, meaning that you just remove the bone from the first joint ( from the thick end)."

 

• Ready In: 2hrs 12mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 1⁄3 kg leg of lamb (part boned)
• 6 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, 1 crushed the other cut into thick slivers
• 1⁄4 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1⁄2 preserved lemon, rinsed and finely chopped (or zest of 1 lemon)
• 8 dates, stoned and finely chopped
• 3 tablespoons coriander leaves, chopped
• 1 teaspoon turmeric
• 1 teaspoon honey
• 1 teaspoon soy sauce

directions

1. heat 4 tbsp oil in a frying pan and fry the onion with the crushed garlic until nice and golden. Add the cinnamon, cumin and seasoning.remove from heat and add the dates and preserved lemons and coriander leaves.
2. Stuff the lamb where there was the bone then secure with tooth picks.
3. preheat oven to 200°C make small incisions in the lamb and poke in the garlic slivers.
4. Mix 2 tbsp olive oil with the turmeric, honey, soy, a pinch of cinnamon and seasoning then rub into lamb. put in a roasting pan.
5. Roast 1 hour 20 minutes to 2 hours , basting from time to time.
6. Cover loosely and let rest 15 minutes in a warm place.

Reviews

[thebergs7770]

Delicious! I followed the recipe almost exactly, using the lemon zest option instead of preserved lemon. The dates, garlic, lemon zest, and spices called for perfectly complement the lamb flavor. I made a 6 lb roast, so doubled the other ingredients. I butterflied the thicker parts of the roast and arranged it, on a large piece of heavy duty aluminum foil, into a rough rectangle about 1.5 inches thick, then spread the filling on top, rolled it up, secured with toothpicks and applied the rub. I transferred it, foil and all, to the roasting pan. This kept the pan clean as well as making it easier to pick the roast up. The cooking time at 200 degrees C (390 degrees F) for the 6 lb rolled roast, cooked to an internal temperature of 145 degrees F, was just 1.5 hours. I roasted garlic-parmesan-Mayo-seasoned asparagus and corn on the cob in the oven alongside the lamb during the last minutes of the cooking time. Thanks for this great recipe!