|1||lamb — leg, boned and butterflied|
|sea salt and freshly ground black pepper|
|1 tsp||cumin — ground|
|1/4 cup||marmalade — onion|
|4||cinnamon — sticks|
|250 ml||vinegar — white balsamic|
|1/2 cup||dates — chopped|
Preheat the oven to 220ºC.
Season the lamb with salt, pepper and cumin, spread the inside with onion marmalade, lay cinnamon on top of that and fold closed.
Place the lamb in a roasting dish and brown in the oven for 15 minutes on each side, then turn heat down to 170ºC. Pour the balsamic and water into the roasting dish, tent with foil and roast for 4½ hours.
Remove from the oven, add the couscous and dates and return to the oven for 30 minutes.
Text and image: Fairlady