Roast Lamb stuffed with Dates, Almonds and Mint with Lemon and Cumin Couscous
Photography Aaron McLean.
Serves: 4
INGREDIENTS
1.5 kilogram leg lamb, boned
sea salt and freshly ground pepper
Stuffing
70 grams almonds, skin on
100 grams cream cheese
3 cloves garlic, crushed
5 fresh dates, pitted and sliced
¼ cup mint leaves, chopped
zest of 1 orange
Couscous
200 grams couscous
finely grated zest and juice of 1 lemon
1 ½ teaspoons ground cumin
1 teaspoon salt
2 tablespoons olive oil
250 mls chicken stock, boiling
To serve
¼ cup chopped mint leaves
METHOD
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
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.