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Lamb Stuffed with Orange and Dates   HT  MC   Middle East  135mins



Serves 4     Hot    Lamb  Dried Fruit  Nuts  Main Course   M Eastern



1 x 1.2kg/2 lb Shoulder Lamb,

Salt and Black Pepper

1 Onion, chopped

25g/1oz Butter

225g/8oz Fresh White Breadcrumbs

100g/4oz Stoned Dates, chopped

25g/1oz Walnuts, chopped

The Juice and grated Rind of 2 Oranges

1 Egg




1. Preheat the oven to 200C, 400F, Gas mark 6. Melt the butter in a pan, add the onions and fry until golden. Season the meat on both sides with salt and pepper.


2. Place the onions in a bowl together with the breadcrumbs, dates, orange rind and juice, salt, pepper walnuts and egg and mix well.


3. Stuff the meat and, using trussing pins or a needle and thread, enclose the stuffing within the meat. Place in a roasting tin, drizzle over some olive oil and roast for 1 hours.


4. To serve - remove the trussing pins or thread and carve into thick slices. Serve immediately.

A particularly nice substitute for roast turkey at Christmas or Easter.


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




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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