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Roast lamb with pistachio and date stuffing
Roast lamb with pistachio and date stuffing
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Make a mouthwatering roast leg of lamb the whole family will love.
Ingredients:
  • 187.50 ml pitted dried dates, finely chopped
  • 65.63 gm orange juice
  • 40g butter
  • 1 medium brown onion, finely chopped
  • 437.50 ml fresh breadcrumbs
  • 82.50 ml pistachio kernels, toasted, finely chopped
  • 40.00 ml finely chopped fresh rosemary leaves
  • 1.4kg boned and rolled lamb leg
  • 18.20 gm olive oil
  • Roasted jap pumpkin wedges (see note), to serve
  • Desiree potatoes, to serve
  • Rosemary leaves, to serve
Instructions:
  • In a small bowl, mix together dates and orange juice. Let it soak for 20 minutes. Preheat the oven to 200°C/180°C fan-forced.
  • In a medium frying pan over medium heat, melt butter until bubbling. Sauté onion for 3 minutes until tender. Add breadcrumbs, pistachios, and rosemary. Cook for 1 minute until breadcrumbs are golden. Take off heat and mix in the date mixture.
  • Prepare the lamb by removing the string and unrolling it on a board with the fat-side down. Spread the stuffing along the center of the lamb. Roll it up to enclose the filling and tie it with string at 4cm intervals. Place the lamb in a large roasting pan, rub it with oil, and season with salt and pepper. Roast for 1 hour for medium doneness or until cooked to your preference. Cover the lamb with foil, let it rest for 15 minutes, then slice and serve with roasted pumpkin and potatoes. Garnish with fresh rosemary before serving.

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