Date and almond baked lamb
Nutrition Info.(per serve)
- 1.6kg leg of lamb (bone in)
- 1 cup couscous
- 2/3 cup (100g) pitted dried dates, chopped
- 4 spring onions, finely chopped
- 1/2 cup (70g) slivered almonds
- 3 teaspoons ground cumin
- 2 teaspoons fresh thyme
- oil spray
- 1 tablespoon chopped fresh rosemary
- 6 lemon wedges, to serve
- 3 cups steamed green beans, to serve
Total fat 19g
Saturated fat 5g
Dietary fibre 5g
1 Preheat oven to 200°C. Make 3 diagonal slashes (about 10cm) across and down lamb leg, forming 3 pockets in meat. Place on a large baking tray.
2 Place couscous in a medium-sized bowl and pour over 1 cup boiling water. Stand for 2-3 minutes. Fluff couscous with a fork. Stir in dates, spring onions, almonds, cumin and thyme.
3 Spoon about one-third of the couscous mixture into the 3 pockets in lamb. Set aside the remaining two-thirds of mixture. Lightly spray lamb with oil and sprinkle with rosemary and freshly ground black pepper. Bake for 1 hour or until cooked to your liking. Loosely cover with foil if stuffing starts to burn. Remove from oven and rest for 15 minutes before carving.
4 Meanwhile, lightly spray a 2-cup-capacity ovenproof dish with oil and fill with the remaining couscous. Bake alongside lamb for the last 30 minutes of cooking. Serve lamb with extra stuffing, lemon wedges and steamed beans.
If you have a kettle style barbecue you can place the lamb in a disposable tin baking tray and cook with the lid closed, off direct heat, for 1 hour 15 minutes or until cooked to your liking.