Apple Date Pistachios Stuffed Lamb Roast

• Meat

  • 1 kg Rolled lamb leg, boneless roast

• Produce

  • 2 Apples, large
  • 2 tbsp Rosemary, fresh leaves

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tsp Himalayan salt
  • 1 Sprinkle Salt and pepper

• Nuts & Seeds

  • 1/4 cup Pistachios, raw

• Dairy

  • 2 tbsp Ghee, store-bought or homemade

• Other

  • about 15 (90g | 3ozpitted dates, chopped

Found on thehealthyfoodie.com

Description

Ingredients

• 1- 2.3kg (5lb) boneless rolled lamb leg roast
• 1 tbsp finely chopped fresh rosemary leaves, divided
• 1 tsp Himalayan salt, divided
• 1 tsp freshly ground black pepper, divided
• 2 tablespoons ghee, (store-bought or homemade) divided
• about 15 (90g | 3oz)pitted dates, chopped
• ¼ cup (30g | 1oz) raw pistachios, coarsely chopped
• 1 tbsp finely chopped fresh rosemary leaves
• Sprinkle salt and pepper
• 2 large apples, peeled and diced

Directions

• Make the stuffing: melt 1 tablespoon of ghee over medium heat and then add chopped dates, pistachios, rosemary, salt and pepper; cook until fragrant, about 1 minute. Add the diced apples and continue cooking until they become slightly golden and softened, about 5 minutes. Set aside to cool.
• Preheat your oven to 475°F.
• Remove netting from the roast and then unroll it and lay it flat on a cutting board; trim off excess fat, if present. Pat the roast dry and sprinkle it with about ½ teaspoon each salt and pepper and about 1 tablespoon of finely chopped fresh rosemary.
• Dump the reserved stuffing in the center of the slab of meat and then roll the roast back up. Tie it up with butchers twine, placing a piece of twine every inch or so and then tie one across the entire roast.
• Place the roast in a shallow baking dish, rub it with the remaining tablespoon of ghee and then sprinkle the rest of the salt and pepper over it.
• Cook uncovered in a 475°F oven for 20 minutes or until nicely browned.
• Lower the heat to 350°F, baste the roast generously and continue cooking, still uncovered, for 30 to 40 minutes or until an internal meat thermometer registers 120°F for rare, or up to 135°F for medium-rare.
• Take the roast out of the oven, lightly tent it with aluminum foil and let it rest for about 20 minutes; transfer to a cutting board, remove the twine, carve, and serve.

Nutrition