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Leg Of Lamb Stuffed With Dates And Spices

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Ingredients

Adjust Servings:
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

Nutritional information

913.7
Calories
589 g
Calories From Fat
65.5 g
Total Fat
22.2 g
Saturated Fat
223.3 mg
Cholesterol
277.1 mg
Sodium
16.2 g
Carbs
1.9 g
Dietary Fiber
11.7 g
Sugars
63 g
Protein
268g
Serving Size

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Leg Of Lamb Stuffed With Dates And Spices

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    Cuisine:

    Delicious! I followed the recipe almost exactly, using the lemon zest option instead of preserved lemon. The dates, garlic, lemon zest, and spices called for perfectly complement the lamb flavor. I made a 6 lb roast, so doubled the other ingredients. I butterflied the thicker parts of the roast and arranged it, on a large piece of heavy duty aluminum foil, into a rough rectangle about 1.5 inches thick, then spread the filling on top, rolled it up, secured with toothpicks and applied the rub. I transferred it, foil and all, to the roasting pan. This kept the pan clean as well as making it easier to pick the roast up. The cooking time at 200 degrees C (390 degrees F) for the 6 lb rolled roast, cooked to an internal temperature of 145 degrees F, was just 1.5 hours. I roasted garlic-parmesan-Mayo-seasoned asparagus and corn on the cob in the oven alongside the lamb during the last minutes of the cooking time. Thanks for this great recipe!

    • 152 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Leg of Lamb Stuffed With Dates and Spices, 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) , Delicious! I followed the recipe almost exactly, using the lemon zest option instead of preserved lemon The dates, garlic, lemon zest, and spices called for perfectly complement the lamb flavor I made a 6 lb roast, so doubled the other ingredients I butterflied the thicker parts of the roast and arranged it, on a large piece of heavy duty aluminum foil, into a rough rectangle about 1 5 inches thick, then spread the filling on top, rolled it up, secured with toothpicks and applied the rub I transferred it, foil and all, to the roasting pan This kept the pan clean as well as making it easier to pick the roast up The cooking time at 200 degrees C (390 degrees F) for the 6 lb rolled roast, cooked to an internal temperature of 145 degrees F, was just 1 5 hours I roasted garlic-parmesan-Mayo-seasoned asparagus and corn on the cob in the oven alongside the lamb during the last minutes of the cooking time Thanks for this great recipe!, 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)


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    Steps

    1
    Done

    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
    Done

    Stuff the Lamb Where There Was the Bone Then Secure With Tooth Picks.

    3
    Done

    Preheat Oven to 200c Make Small Incisions in the Lamb and Poke in the Garlic Slivers.

    4
    Done

    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
    Done

    Roast 1 Hour 20 Minutes to 2 Hours , Basting from Time to Time.

    6
    Done

    Cover Loosely and Let Rest 15 Minutes in a Warm Place.

    Avatar Of Carter Snyder

    Carter Snyder

    Pitmaster specializing in smoked and barbecued meats with a signature sauce.

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