Desert Lamb

  • 1.5kg leg of deboned lamb, butterflied
  • For the flavoured butter
  • 3 garlic cloves, crushed
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground white pepper
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon crushed dried chillies
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground coriander
  • ¾ teaspoon salt
  • 100g soft butter
  • For the couscous stuffing
  • 2 tablespoons olive oil
  • 1 small chopped onion
  • ½ red pepper, finely chopped
  • 2 carrots, finely chopped
  • 1 handful dates, pitted and chopped
  • 10 almonds, toasted and chopped
  • 10 walnuts, toasted and chopped
  • 2 tablespoons sultanas
  • 2 tablespoons cranberries
  • 10 prunes, pitted and chopped
  • 2 dried figs, chopped
  • 10 dried apricots, chopped
  • 1 tablespoon preserved lemon, chopped
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 200g cooked cous cous
  • Handful chopped parsley
  • For the base
  • 2 onions cut into thick slices
  • 1 preserved lemon, thinly sliced
  • 1 garlic bulb
  • 250ml chicken stock
  • A few apricots for scattering
  • A few figs for scattering
  • A few prunes for scattering
  • A few dates for scattering
  • A few cranberries for scattering

Heat the olive oil in a saucepan, add the onion and all the ingredients except the couscous and parsley, season with salt and pepper and cook stirring for 5 minutes, adding a little water if it starts to stick. Remove from the heat and stir in the couscous and parsley.

Pre-heat the oven to 160°C.

Lay the lamb onto a flat surface and open up (butterfly) gently with a knife. Spread the butter paste onto both sides of the lamb. Spread thecous cous filling onto the lamb and roll it up tightly, sercure with string or tooth picks.

Layer the base ingredients on the base of a casserole or deep oven tray. Place the stuffed lamb on top and pour over the chicken stock. Cover with foil and roast for 2 hours or until cooked.

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