Roast Lamb stuffed with Dates, Almonds and Mint with Lemon and Cumin Couscous

Lamb: Preheat the oven to 200ºC. Trim the lamb of excess fat and cut to open it out flat. Place it
between two sheets of plastic wrap, skin side down and beat out to an even thickness. Season.

Stuffing: Toast and roughly chop the almonds. Combine with the other stuffing ingredients in a bowl, season well then spread over half the meat. Fold the other half over and tie securely with string. Heat an oven-proof sauté pan with 2 tablespoons olive oil. Brown the lamb well on both sides. Add 3 tablespoons of water to the pan, place in the oven and roast for 20 minutes. Turn the lamb over and roast for a further 20-25 minutes, or until cooked to your liking.

Remove from the oven and rest, lightly covered, for at least 10 minutes. Remove the string and carve into thin slices. Place on a serving platter with the couscous.

Couscous: Combine all of the ingredients in a bowl, stir well, cover tightly with plastic wrap and allow to sit for 10 minutes. Gently fluff the couscous with a fork to break up any lumps and stir through the mint. Serves 4