ROAST LAMB WITH DATE STUFFING AND MINT COUSCOUS
SERVES 6 PREP 25 MINUTES (PLUS STANDING)
COOK 1 HOUR 10 MINUTES YOU NEED UNWAXED KITCHEN STRING
FOR THIS RECIPE.
40g butter 1 red onion, finely chopped 1 long red chilli, finely chopped 1½ teaspoons ground allspice 75g baby spinach 2 tablespoons lemon juice 150g fresh dates, pitted, finely chopped ²⁄³ cup fresh breadcrumbs ¹⁄³ cup pine nuts, toasted 1.2kg easy-carve leg of lamb (see notes) 2 tablespoons extra virgin olive oil 1 cup chicken stock 1 cup couscous ¹⁄³ cup pomegranate seeds (see notes) ²⁄³ cup fresh mint leaves 1 Preheat oven to 200°C/180°C fan-forced. 2 Melt butter in a frying pan over medium heat. Add ½ the onion. Cook, stirring, for 3 to 4 minutes or until softened. Add chilli and allspice. Cook for 1 minute. Add spinach and lemon juice. Cook for 1 to 2 minutes or until spinach wilts. Stir in dates, breadcrumbs and ½ the pine nuts. Remove from heat. 3 Place lamb, skin-side down, on a board (discard string). Press stuffing along centre of lamb. Roll up to enclose. Tie with kitchen string at 3cm intervals. Place in a roasting pan. Rub with ½ the oil. Season. Roast for 1 hour, for medium, or until cooked to your liking. Cover with foil. Stand for 15 minutes. 4 Meanwhile, bring stock to the boil in a saucepan. Remove from heat. Stir in couscous. Cover. Stand for 5 minutes or until liquid is absorbed. Using a fork, fluff couscous. Stir in pomegranate, mint and remaining onion, pine nuts and oil. Serve with sliced lamb. NUTRITION: (per serve) 3085kj; 34.3g fat; 11g sat fat; 50.4g protein; 53.3g carbs; 8g fibre; 152mg chol; 520mg sodium.