Ingredients (about 6)
1.5 kg boned Australian leg of lamb
15 ml olive oil
2 banana shallot’s, diced
1 clove garlic, crushed
150 g lean lamb mince
100 g Neglet Noor dates, pitted and finely diced
1 sprig of rosemary, only the leaves
60g of pistachio nuts (roughly chopped)
Ground black pepper
Maldon Sea salt
Heat the oven to 160 °C.Heat the oil in a sauté pan sweat, onions and garlic over moderate heat, adding the herbs just before the onions are cooked. Leave aside and allow the mixture to cool down, add dates, lamb mince and season, then mix completely. Season leg of lamb then place lamb and date mixture, trussing/tying the ends with butcher’s twine Season the lamb with salt, pepper over lamb. Slow roast for about 60 minutes at 160 °C then for a further 10 minutes at 200 °C.
Once cooked, remove from oven and leave to rest in the pan for about least 20 minutes prior to slicing carving. Ask your butcher to take the bone off and keep with any of the trimmings. This can be used for gravy with a selection of mirepoix vegetables. Place all ingredients on the tray with which you will be using for your leg of lamb and then place it on top.