ROAST LAMB WITH DATE STUFF­ING AND MINT COUS­COUS

Super Food Ideas - - FRIENDS OVER MAINS -

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.

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