1.5 kilogram leg lamb, boned
sea salt and freshly ground pepper
70 grams almonds, skin on
100 grams cream cheese
3 cloves garlic, crushed
5 fresh dates, pitted and sliced
¼ cup mint leaves, chopped
zest of 1 orange
200 grams couscous
finely grated zest and juice of 1 lemon
1 ½ teaspoons ground cumin
1 teaspoon salt
2 tablespoons olive oil
250 mls chicken stock, boiling
¼ cup chopped mint leaves
Lamb: Preheat the oven to 200ºC. Trim the lamb of excess fat and cut to open it out flat. Place it
between two sheets of plastic wrap, skin side down and beat out to an even thickness. Season.
Stuffing: Toast and roughly chop the almonds. Combine with the other stuffing ingredients in a bowl, season well then spread over half the meat. Fold the other half over and tie securely with string. Heat an oven-proof sauté pan with 2 tablespoons olive oil. Brown the lamb well on both sides. Add 3 tablespoons of water to the pan, place in the oven and roast for 20 minutes. Turn the lamb over and roast for a further 20-25 minutes, or until cooked to your liking.
Remove from the oven and rest, lightly covered, for at least 10 minutes. Remove the string and carve into thin slices. Place on a serving platter with the couscous.
Couscous: Combine all of the ingredients in a bowl, stir well, cover tightly with plastic wrap and allow to sit for 10 minutes. Gently fluff the couscous with a fork to break up any lumps and stir through the mint. Serves 4