Date and cinnamon stuffed lamb recipe

190 ratingsRate
  • Serves 6
  • 10 mins to prepare and 1 hr 45 mins to cook, 15 mins to cool
  • 345 calories / serving
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Date&CinnamonStuffedLamb HERO af755500 4c71 4c5d 9132 3e4c43bbb9f3 0 472x310

Heat the oven to Gas 7, 210°C, fan190°C.

Heat the oil in a small pan and fry the onion for 5 minutes until soft, then mash to a puree. Add the chopped dates and stir in thoroughly. Add the rosemary, almonds, cinnamon and cumin to the pan, and season.

Cut 6 large slashes in the fleshiest side of the lamb leg, through to the bone. Stuff the date mixture into the slashes. Season the lamb and place in a roasting tin with 250ml water.

Roast for 15 minutes, then reduce the heat to Gas 5, 190°C, fan170°C and cover loosely with foil. Roast for a further 1 hour 15 minutes for a medium-cooked lamb, or 1 hour 30 minutes for well- done. Top up the water occasionally if it evaporates to prevent the juices from burning. Remove foil 30 minutes before end.

Remove the lamb from the tin, place on a plate, cover loosely with foil and leave to rest for 15 minutes while making the gravy.

Skim the fat and discard. Place the tin on the hob and add the flour. Stir for 1 minute then gradually pour in the stock.

Simmer until it has reduced, then strain the liquid into a gravy boat before serving.

 



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  • Ingredients

  • 1tbsp olive oil
  • 1 small onion, finely chopped
  • 50g dried dates, roughly chopped
  • 1tbsp freshly chopped rosemary
  • 25g ground almonds
  • pinch ground cinnamon
  • ½tsp ground cumin
  • 1 whole leg of lamb Seasonal ingredient
  • 1tsp plain flour
  • 600ml lamb stock (fresh or made from cubes) Seasonal ingredient
  • salt
  • black pepper
  • For the herby sauce

  • 2 garlic cloves, crushed
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  • Calories
    345
    18%
  • Sugar
    7.5g
    9%
  • Fat
    18.1g
    26%
  • Saturates
    6.4g
    32%
  • Salt
    1.2g
    20%
of an adult's Reference Intake daily amount.
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