Leg of Lamb Stuffed With Dates and Spices |
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Prep Time: 12 Minutes Cook Time: 120 Minutes |
Ready In: 132 Minutes Servings: 6 |
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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). 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.
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