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Roast lamb with couscous, date & pistachio stuffing
Roast lamb with couscous, date & pistachio stuffing
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Exciting pistachio, date, and coriander filling elevates juicy roast lamb.
Ingredients:
  • 50g (1/4 cup) couscous
  • 60ml (1/4 cup) boiling water
  • 50g (1/4 cup) pitted dates, finely chopped
  • 40.00 ml pistachio kernels, coarsely chopped
  • 40.00 ml chopped fresh coriander
  • 1 1/4 tsp ground coriander
  • 2 x 250g mini lamb round or rump roasts
  • 800g Kent pumpkin, seeded, cut into 1cm-thick wedges
  • Steamed green round beans, to serve
Instructions:
  • In a heatproof bowl, combine couscous and water. Let it sit covered for 2 minutes until liquid is absorbed. Fluff the couscous with a fork and stir in the date, pistachio, fresh coriander, and 1/4 teaspoon ground coriander.
  • Preheat the oven to 200°C. Make a deep pocket in each lamb roast and fill it with a delicious couscous mixture, then secure with toothpicks.
  • Preheat a frying pan over high heat and spray with oil. Sear lamb for 1-2 minutes on each side. Transfer lamb to a roasting pan, add pumpkin, spray with oil, and sprinkle with remaining ground coriander. Roast for 18 minutes for medium doneness. Rest lamb covered with foil for 5 minutes before serving.
  • After letting the lamb rest, continue roasting the pumpkin for an additional 5 minutes. Slice the lamb and plate it. Serve with the roasted pumpkin and beans.

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