Name: Lamb stuffed with Dates
Yield: Serves 8
Ingredients: 2 tbsp. olive oil; Thinly sliced, crisp, roasted potatoes, to serve; 1 tsp. ground cinnamon; 2 tsp. ground cumin; 2 onions, finely sliced; 3 tbsp. tomato purée; Sea salt and freshly ground black pepper; 150 g chopped dates; 150 ml red wine; 125 g sundried tomatoes; 125 g whole dates; 4 tbsp. chopped flat-leaf parsley; 1 boned, butterflied leg of lamb; 4 cloves of garlic, finely sliced

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

This recipe is a wonderful alternative to a plain Sunday roast; it is wonderful as a dinner party centrepiece, too.

My children love lamb and this roast is no exception. I stuff a boned leg of lamb with sweet chopped dates, earthy spices like cumin and robust sundried tomatoes. The end result is simply delicious.

Ingredients

2 tbsp. olive oil
2 onions, finely sliced
150 g chopped

Method

Heat the olive oil in a pan. Fry the onions and chopped dates for 5 minutes to soften. Add the garlic, parsley and spices and cook for a further minute. Stir in the parsley.
Open the lamb out onto a board and spoon the date mixture down the centre. Top with a layer of sundried tomatoes. Season with salt and pepper.
Wrap the lamb around the stuffing and

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Lamb stuffed with Dates

Ingredients

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