Name: Roast lamb with date stuffing and mint couscous
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 1
Ingredients: 40g butter; 1 red onion, finely chopped; 1 long red chilli, finely chopped; 1 1/2 tsp ground allspice; 75g baby spinach; 42.00 gm lemon juice; 150g fresh dates, pitted, finely chopped; 165.00 ml fresh breadcrumbs; 82.50 ml pine nuts, toasted; 1.2kg easy-carve leg of lamb (see notes); 36.40 gm extra virgin olive oil; 255.00 gm chicken style liquid stock; 250.00 ml couscous; 82.50 ml pomegranate seeds (see notes); 165.00 ml fresh mint leaves

Roast lamb with date stuffing and mint couscous

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Prep Time:
25 minutes

Cook Time:
70 minutes

Total Time:
95 minutes

Elevate your Sunday dinner with succulent lamb stuffed with dates, served with herb-infused couscous and vibrant pomegranate.

Ingredients:

40g butter
1 red onion, finely chopped
1 long red chilli, finely chopped
1 1/2 tsp ground allspice
75g baby spinach
150g fresh dates, pitted, finely chopped
165.00 ml fresh breadcrumbs
82.50 ml pine nuts, toasted
1.2kg easy-carve leg of lamb (see notes)
36.40 gm extra virgin olive oil
250.00 ml couscous
82.50 ml pomegranate seeds (see notes)
165.00 ml fresh mint leaves

Instructions:

Preheat your oven to 200C/180C fan-forced for perfect baking results.
In a frying pan over medium heat, melt butter. Add half of the onion and cook, stirring, for 3 to 4 minutes until softened. Stir in chili and allspice, cooking for an additional minute. Add spinach and lemon juice, cooking for 1 to 2 minutes until spinach wilts. Finally, mix in dates, breadcrumbs, and half of the pine nuts. Remove from heat and enjoy!
Lay the lamb skin-side down on a board, remove the string. Spread the stuffing down the center of the lamb. Roll it up and tie with kitchen string at every 3 cm intervals. Put it in a roasting pan, rub with half of the oil, and season generously. Roast in the oven for 1 hour until it reaches your desired doneness. Cover with foil and let it rest for 15 minutes before serving.
While the flavorful stock is coming to a boil in a saucepan, take it off the heat. Add the couscous and stir. Cover and let it sit for 5 minutes until the liquid is absorbed. Fluff it up with a fork. Mix in the pomegranate, fresh mint, remaining onion, pine nuts, and oil. Serve alongside sliced lamb to enjoy!

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