Roast lamb with date and almond stuffing

Roast lamb with date and almond stuffing

Roast lamb with date and almond stuffing - image 9124-508x480 on

Serves: 6

Time to make: 1 hr 35 mins (Hands-on time: 15 mins, Cooking time: 80 mins)

Total cost:$37.86 / $6.31 per serve

(at time of publication)

1.6kg leg of lamb (bone in)

1 cup couscous

100g pitted dried dates, chopped

4 green onions, finely chopped

1/2 cup (70g) slivered almonds

3 teaspoons ground cumin

2 teaspoons fresh thyme leaves

cooking oil spray

1 tablespoon chopped fresh rosemary

6 cups steamed green beans

Kilojoules 2,139kJ
Calories 511cal
Protein 45.9g
Total fat 17.2g
Saturated fat 5.3g
Carbohydrates 40.2g
Sugars 13.7g
Dietary fibre 6.3g
Sodium 117mg
Calcium 94mg
Iron 5.7mg


Step 1

Preheat oven to 200°C. Make 3 diagonal slashes (about 10cm deep) across and down lamb leg, forming 3 pockets in meat. Place on a large baking tray.

Step 2

Place couscous into a medium bowl and pour over 1 cup boiling water. Cover and stand for 2–3 minutes. Fluff up with a fork. Stir in dates, onion, almonds, cumin and thyme.

Step 3

Set aside two-thirds of couscous mixture. Spoon remaining one-third of mixture into the 3 pockets in lamb. Lightly spray lamb with oil and sprinkle with rosemary and ground black pepper. Bake for 75 minutes, or until cooked to your liking (loosely cover with foil if stuffing starts to burn). Remove from oven and rest for 15 minutes before carving.

Step 4

Meanwhile, lightly spray a 2 cup-capacity ovenproof dish with oil and fill with remaining couscous. Bake alongside lamb for last 30 minutes of cooking. Serve lamb with extra stuffing and steamed green beans.


Make it gluten free: Replace couscous with 1 cup moistened gluten-free breadcrumbs.

About this recipe

Recipe by: Sally Parker

First published: November 2011