Lamb stuffed with
4 Hot Lamb
Fruit Herbs Main Course Gluten Wheat Dairy free Eggless
tbsp Olive Oil
Onions, 1 chopped, 1 sliced
Clove Garlic, crushed
pinch Saffron Strands
teasp Ground Cinnamon
teasp Cumin Powder
and Black Pepper
grated rind of 2 Lemons
Large Dates, stoned and chopped
tbsp Fresh Coriander, chopped
Leg of Lamb, partly boned
Cinnamon Sticks, broken into short lengths
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.
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
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.
To Serve - top the lamb with the fried onion and cinnamon sticks.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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