- 3/4 cup pitted dried dates, finely chopped
- 1/4 cup orange juice
- 40g butter
- 1 medium brown onion, finely chopped
- 1 3/4 cups fresh breadcrumbs
- 1/3 cup pistachio kernels, toasted, finely chopped
- 2 tablespoons finely chopped fresh rosemary leaves
- 1.4kg boned and rolled lamb leg
- 1 tablespoon olive oil
- Roasted jap pumpkin wedges (see note), to serve
- Desiree potatoes, to serve
- Rosemary leaves, to serve
- You'll need unwaxed kitchen string.
- Step 1Combine dates and orange juice in a small bowl. Soak for 20 minutes. Preheat oven to 200°C/180°C fan-forced.
- Step 2Melt butter in a medium frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Stir in breadcrumbs, pistachio kernels and rosemary. Cook for 1 minute or until breadcrumbs are golden. Remove from the heat. Stir in date mixture.
- Step 3Remove string from lamb. Unroll. Place on a board, fat-side down. Press stuffing along centre of lamb. Roll up to enclose filling. Tie with string at 4cm intervals. Place lamb in a large roasting pan. Rub with oil. Season with salt and pepper. Roast for 1 hour for medium or until cooked to your liking. Cover lamb with foil. Stand for 15 minutes. Slice. Serve with roasted pumpkin and potatoes. Sprinkle with rosemary.
- High protein
- Low carb
- Lower gi
To roast the pumpkin and potatoes, cut them into even-sized pieces, drizzle with olive oil and scatter around the lamb before roasting.
Boned and rolled lamb legs are also known as Easy-carve lamb legs. They’re boneless legs of lamb, rolled and tied. Stand lamb at room temperature for 15 minutes before roasting.
- Author: Cathie Lonnie
- Image credit: Craig Wall
- Publication: Super Food Ideas