Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
28
High
Nutrition per serving
Calories836.7 kcal (42%)
Total Fat50.2 g (72%)
Carbs47.7 g (18%)
Sugars38 g (42%)
Protein51.4 g (103%)
Sodium348 mg (17%)
Fiber8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1.4kgleg of lamb
boned weight

200gdates
stoned and chopped

3 Tbspolive oil

1aubergine
cut in cubes

1 ½ Tbsppistachios

0.5onion
chopped

2cloves garlic
crushed

1 tspground cinnamon

lemon zest

12fresh mint leaves
chopped

salt

pepper
To serve
Instructions
Step 1
First make the stuffing. Simply heat 4tbs olive oil and cook the cubes of aubergine until they are golden. Put the aubergines into a bowl with the dates. Heat the rest of the olive oil and cook the onion until it is soft and golden. Add the garlic and the cinnamon and cook for another minute. Zest some lemon just over the top and add these to the bowl along with the pistachios and mint. Season well.
Step 2
Open out the leg of lamb and season the inside and outside really well. Lay the stuffing on top and roll the joint up again. Secure with bits of string.
Step 3
Roast the lamb in a tin at 220°C for 15 minutes. Lower the temperature to 180°C and cook for an additional 40 minutes for rosé. (1 KG = 15 + 25 min)
Step 4
Leave to rest for 20 minutes before serving.
Notes
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Delicious
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