I hope you haven’t tired of all the roast lamb recipes that flood the internet around this time of year because I have a good one for you. This one is well-marinated, stuffed and basted with a special sauce made of dates and mint.
Easter dinner was celebrated at my sister’s house and I volunteered to bring lamb. We had a beautiful multi-course menu that combined traditional Italian items and Spring-related ‘foodie’ dishes. Sorry, but I only have photos and recipes for the lamb.
Appetizers Pizza Rustica (Italian cheese + meat pie), Olive Salad, Warm cheese and onion dip
First Course Grilled Artichoke, Parmesan Crisp, and Bernaise Sauce
Dinner Stuffed Lamb, Apricot Crusted Pork Roast, Fresh Asparagus, Roasted Beets and baked Panko-crusted goat cheese rounds, Roasted white and sweet potatoes
Dessert Pizza Gran (wheat pie), Grapes
The Lamb was crispy on the outside and pink and juicy inside!
5 lb.+ Australian Boned Leg of Lamb
FOODalogue seasoning (liberal amount of salt, red pepper, oregano, fennel seeds, star anise)
garlic
tomato paste
sauteed spinach
sun-dried tomatoes
toasted pignolis
feta cheese
Pulse dry seasoning with 2 garlic cloves and a tablespoon of tomato paste to create a rub for the roast. I opened the lamb and rubbed the seasoning all over and let it rest while I sauteed the spinach and sun-dried tomatoes and toasted the pignolis. After seasoning has settled in, layer the meat with the spinach, sun-dried tomatoes, toasted pignolis and feta cheese. 
Roll it back up and tie it off. Roast was put in a 450 degree oven. After 15 minutes, the temp was reduced to 350 and cooked for about another hour or so. For medium rare, you’re looking for a 130 internal temperature. About 15 minutes before the roast was ready, I basted it with the special sauce I made to serve to alongside. (Recipe follows) 
Coming out of the oven. 
On the platter. 
The sauce.
1 cup of pitted dates
1 bunch mint
1 tbl tomato paste
1 clove garlic
dash of cinnamon
capful of cider vinegar
splash of worcestershire sauce
drizzle olive oil
water to achieve desired consistency
S+P
Blend all ingredients. This was the basic sauce I made and brushed on the lamb.
Finishing Touch. While the lamb rested, I poured off the pan juices and combined it with the sauce for serving.
18 Comments
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Joan, this dish looks absolutely incredible! And tire of lamb dishes? I don’t think so!
Lamb is my fav after piggy and your lamb roast has all the ingredients I love. Wow, crispy outside, juicy inside – PERFECT!
That lamb looks fabulous! Joan you have been cooking up a storm lately, I can barely keep up! I am enjoying your daily photos, you live in such a pretty place.
Ha, ha…well you gotta eat 3X a day…at least.
I don’t eat lamb, but that looks fantastic
I’m with Jenn…I could never tire of lamb! I’m loving all the creative dishes I’m reading about…and this looks amazing Joan. Good to see you used Aussie Lamb too…Happy Easter!
It just looks incredible Joan. Lamb with a delicious twist:D
That lamb looks so yummy. We had lamb too! But I am thinking we need to try this recipe.
After you’d mentioned how you were preparing the lamb a couple of days ago, I couldn’t wait to see the recipe. That lamb looks absolutely incredible Joan! Love all the flavors here and the menu as a whole makes it even better!
I certainly not have tired of the lamb dishes! The star anise sounds fab!
That lamb looks delicious. I must try it this way. WHich will be in two weeks. Thanks
Dates are a wonderful addition. One I have never considered… yum. GREG
This lamb sounds outstanding! I love the stuffing and the date sauce, excellent!
Ditto. This does look incredible.
Hi Joan – Takes me back to stories my father shares about my grand father cooking lamb with dates and plums.
I LOVE lamb and can eat it till kingdom come. Yours is one fantastic recipe!
Outstanding!
Ciao, Devaki @ weavethousandflavors
I love all of the herbs and spices you used in the lamb stuffing. This is wonderful!
Your lamb dish looks incredible. I hope you had a happy Easter!
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