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Lamb stuffed with Dates    HT   MC    120mins

Serves 4      Hot   Lamb  Fruit  Herbs  Main Course  Gluten Wheat Dairy free  Eggless

 

Ingredients

8 tbsp Olive Oil

1 Onions, 1 chopped, 1 sliced

1 Clove Garlic, crushed

Large pinch Saffron Strands

1/4 teasp Ground Cinnamon

1 teasp Cumin Powder

Salt and Black Pepper

Finely grated rind of 2 Lemons

8 Large Dates, stoned and chopped

2 tbsp Fresh Coriander, chopped

1.4kg/3lb Leg of Lamb, partly boned

2 Cinnamon Sticks, broken into short lengths

 

Instructions

 

1. Heat 4 tbsp of the oil in a frying pan, add the chopped onion and crushed garlic and fry gently until soft and golden. Add the saffron, cinnamon, cumin and seasoning - stir well. Take off the heat and add the lemon and dates. Stir to mix and set aside until cold.

 

2. Preheat the oven to 200C, 400F, Gas mark 6. Mix the fresh coriander into the stuffing and use to stuff the lamb. Secure with skewers or sew up the stuffed pocket.

 

3. Put the meat in a roasting tin and brush with 2 tbsp oil. Season well and surround with the cinnamon sticks. Roast for 1 hour 30 minutes, basting from time to time.

 

4. 10 minutes before the meat is cooked, fry the sliced onion in the remaining oil until golden and crisp.

 

5. To Serve - top the lamb with the fried onion and cinnamon sticks.

 

 

 

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 

 

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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

 

Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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