Roast Leg of Lamb with Dates and Almonds

Whole roasted lamb or goat cooked outdoors over a charcoal fire in a specially prepared pit is a traditional celebration dish for feasts. The lamb is carefully tended and basted with butter and spices until it tastes quite amazing. At home, this similar, more modest version can be prepared with a well-marinated leg of lamb. Serve with couscous and a well-flavoured vegetable tagine.