|Photo:Lamb with couscous, date and pistachio stuffing recipe|
The home of Tasty Food Recipes invites you to try Lamb with couscous, date and pistachio stuffing recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb with couscous, date and pistachio stuffing.
This aromatic stuffed lamb is a versatile meal which can be served at a formal dinner or packed into a picnic basket for a day in the sun.
Ingredients (serves 6)
1 1/2 tbs olive oil
1 brown onion, finely chopped
1 tsp ground cumin
100g (1/2 cup) couscous
125ml (1/2 cup) boiling water
60g (1/3 cup) chopped dried dates
50g quince paste, chopped
40g (1/4 cup) pistachio kernels, chopped
2 tbs chopped fresh continental parsley
1.5kg easy-carve lamb leg, string removed
Preheat oven to 190°C. Heat 1 tablespoon of oil in a frying pan over medium heat. Add the onion and cook for 3 minutes or until soft. Add the cumin. Cook, stirring, for 1 minute or until aromatic.
Place the couscous in a large heatproof bowl. Add the water. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the onion mixture, date, quince paste, pistachio and parsley. Season with salt and pepper. Toss to combine. Set aside to cool completely.
Open the lamb to lie flat on a clean work surface. Use a sharp knife to cut a deep slit in the meat where most of the bone has been removed (don't cut all the way through). Spread the couscous mixture along the centre of the leg. Roll up to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals.
Place the lamb in a large roasting pan. Drizzle over remaining oil. Season with salt. Roast for 1 hour 10 minutes for medium or until cooked to your liking. Transfer to a large plate and cover with foil. Set aside for 20 minutes to rest before carving to serve.
Make it ahead: Prepare to the end of step 3 up to 1 day ahead. Wrap in plastic wrap. Store in the fridge. Continue from step 4, 11/ 2 hours ahead.
Picnic tip: To serve warm, wrap lamb in non-stick baking paper and foil. Place in an airtight container. To serve cold, cook up to 4 hours ahead. Cool before storing in fridge. Slice if desired. Transport, covered, in an esky.
Good Taste - May 2009, Page 80
Recipe by Chrissy Freer
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