Leg of Lamb Stuffed with Dates

Cook time 1 hour and 15 minutes
Servings 4


1.8-2kg leg of lamb, butterflied (Bone removed. Ask the butcher to do this)
1 tbsp extra virgin olive oil
1 onion, finely diced + 1 extra, sliced
1 clove of garlic, finely chopped
2 anchovies
200g medjool dates softened in 1/3 cup hot port
1 sprig of rosemary, leaves removed and finely chopped + 4 extra sprigs
Zest of 1 lemon
1 handful of fresh breadcrumbs
25g butter, softened
Salt and pepper

Leg of Lamb Stuffed with Dates


Preheat the oven to 200°C and take the lamb out of the fridge to bring to room temperature.

Add a splash of oil into a pan over a medium heat and add the onion, garlic, chilli and anchovies. Cook for five minutes or until softened. Remove dates from liquid and roughly chop. Add to the onion mix and then turn the heat up. Now add the port and reduce until almost completely evaporated. Remove from the heat and add the rosemary, lemon zest, breadcrumbs and butter. Combine well. Place the lamb on a board, fat side down. Spread the stuffing all over the cut side of the lamb and then roll. Fasten with butcher’s twine.

Drizzle a little extra oil over the lamb and season with salt and pepper. Place extra onion and whole rosemary sprigs into a greased tray and then rest lamb on top. Roast for 15 minutes and then turn the heat down to 170C. Cook for a further 30-35 minutes. Remove from the oven and rest for 15 minutes before carving.