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Lamb with couscous, date and pistachio stuffing
Lamb with couscous, date and pistachio stuffing
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Versatile stuffed lamb - perfect for any occasion, from elegant dinner parties to sunny picnics.
Ingredients:
  • 27.30 gm olive oil
  • 1 brown onion, finely chopped
  • 2.50 gm ground cumin
  • 100g (1/2 cup) couscous
  • 125ml (1/2 cup) boiling water
  • 60g (1/3 cup) chopped dried dates
  • 50g quince paste, chopped
  • 40g (1/4 cup) pistachio kernels, chopped
  • 40.00 ml chopped fresh continental parsley
  • 1.5kg easy-carve lamb leg, string removed
Instructions:
  • Preheat your oven to 190°C. Warm 1 tablespoon of oil in a pan over medium heat. Sauté the onion for 3 minutes until soft, then add the cumin and cook for an additional minute until fragrant.
  • In a large heatproof bowl, combine couscous and water. Cover and let it sit for 3-4 minutes until the liquid is absorbed. Fluff the couscous with a fork, then mix in the onion, date, quince paste, pistachio, and parsley. Season with salt and pepper, toss well, and let it cool thoroughly.
  • Lay the lamb flat on a clean surface. Make a deep slit in the boneless part of the meat, ensuring not to cut through completely. Spread the couscous mixture down the center of the leg. Roll up the lamb to seal the filling inside. Secure with kitchen string at 2cm intervals.
  • In a large roasting pan, arrange the lamb. Drizzle with the remaining oil and season generously with salt. Roast for 1 hour and 10 minutes for medium doneness. Transfer the lamb to a plate, cover with foil, and let it rest for 20 minutes before carving and serving.

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