Leg of lamb with spicy dates

Recipe from: 7/20/2000 12:00:00 AM
Ingredients 17
Servings 7


  • 125
    olive oil
  • 3
    onions, chopped
  • 4
    plump cloves of garlic, crushed
  • 3
  • 5
    ground cinnamon
  • 10
    ground cumin (jeera)
  • salt and freshly ground black pepper
  • finely grated rind of three lemons
  • 16
    whole dates, stoned and finely chopped
  • 80
    finely chopped fresh coriander leaves (optional)
  • 2
    leg of lamb, deboned
  • olive oil
  • salt and freshly ground black pepper
  • 2
    onions, sliced into rings
  • 500
  • butter and chopped coriander leaves (optional)


+/- 1 hr 30 min
Preheat the oven to 160 ºC. Heat 65 ml (1/4 c) of the oil in a heavy-based saucepan and fry the chopped onions and crushed garlic until tender and lightly browned. Add the turmeric, cinnamon and cumin, season with salt and pepper and mix. Remove from the stove, add the lemon rind and dates and cool. Add the chopped coriander leaves. Spoon the filling onto the meat side of the leg of lamb and carefully roll up. Secure the roll with string, brush with 30 ml (2 T) olive oil and season generously with salt and pepper. Place the leg in an oven roasting tin. Roast uncovered for approximately 1 hour and 20 minutes or until the leg of lamb is done and the meat juices run clear when a testing skewer is inserted into the thickest part of the cut. Baste the meat frequently with the pan juices. Transfer the cooked leg of lamb to a heated serving platter and leave to rest in the warming drawer for 10 minutes before serving. To serve Slice a few onions into rings and fry in the remaining olive oil until crisp and golden brown. Drain on paper towelling. Prepare the couscous as described on the packet and stir in a small knob of butter and handful of freshly chopped coriander leaves. Top with the onion rings and serve with the lamb. Serves 6-8.

Read more on: roast  |  lamb

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