Apricot, date and nut-stuffed lamb roll

Ingredients

• 1 (about 1.6-2kg) leg of lamb, deboned and butterflied  
• Olive oil 
• Salt and milled pepper 
• About 2-3 Tbsp (30-45ml) Moroccan spice rub 
• 1-2 Tbsp (15-30ml) butter 

Filling:  

• ¼ cup (60ml) dried apricots, finely chopped  
• ¼ cup (60ml) dates, finely chopped  
• ¼ cup (60ml) each almonds, pecan nuts and cashews, chopped  
• Glug olive oil 
• 2-3 sprigs fresh rosemary, chopped  
• ¼ punnet (5g) fresh origanum, chopped  
• Juice (60ml) and grated peel of 1 lemon 
• Sautéed asparagus, PnP tasty stem broccoli and pan juices, for serving 

Method

1. Preheat oven to 180°C. 
2. Lay lamb flat, fat-side down. 
3. Score inner flesh with a sharp knife. Season.
4. Combine filling ingredients and season. 
5. Spoon filling over lamb in an even layer. 
6. Roll lamb up and truss (click here for step-by-step guide)
7. Season with Moroccan spice and sear in a hot pan with oil and butter for 3-5 minutes a side until brown all around. 
8. Roast for 60 minutes (rest lamb for at least 15 minutes before carving). 
9. Serve sliced with veg and pan juices.

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