Stuffed with Orange and Dates
Middle East 135mins
4 Hot Lamb Dried
Main Course M Eastern
x 1.2kg/2 ½ lb Shoulder Lamb,
and Black Pepper
Fresh White Breadcrumbs
Stoned Dates, chopped
Juice and grated Rind of 2 Oranges
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.
Place the onions in a bowl together with the breadcrumbs, dates, orange rind
and juice, salt, pepper walnuts and egg and mix
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 ½ hours.
To serve - remove the trussing pins or thread and carve into thick slices. Serve
A particularly nice substitute for roast turkey at Christmas or Easter.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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