Apple Date Pistachios Stuffed Lamb Roast
Ingredients
The roast
-
5
lb
boneless rolled lamb leg roast
-
1
tbsp
finely chopped fresh rosemary leaves
-
1
tsp
Himalayan salt
-
1
tsp
freshly ground black pepper
-
1
tbsp
ghee
The stuffing
-
1
tbsp
ghee
-
15
pitted dates, chopped
-
¼
cup
raw pistachios, coarsely chopped
-
1
tbsp
finely chopped fresh rosemary leaves
-
2
large
apples, peeled and diced
-
to taste
salt
-
to taste
pepper
Instructions
- Make the stuffing by melting 1 tablespoon of ghee and adding chopped dates, pistachios, rosemary, salt, and pepper; cook for about 1 minute.
- Add diced apples and cook until slightly golden and softened, about 5 minutes. Set aside to cool.
- Preheat the oven to 475°F.
- Remove netting from the roast, unroll it, and lay it flat on a cutting board. Trim excess fat if desired.
- Pat the roast dry and sprinkle with ½ teaspoon each of salt and pepper, and 1 tablespoon of rosemary.
- Place the stuffing in the center of the meat and roll it back up, securing with butcher's twine.
- Rub the roast with the remaining ghee and sprinkle with the rest of the salt and pepper.
- Cook uncovered in the oven at 475°F for 20 minutes until browned.
- Lower the heat to 350°F, baste the roast, and continue cooking for 30 to 40 minutes until the internal temperature reaches 120°F for rare or 135°F for medium-rare.
- Remove from the oven, tent with foil, and let it rest for 20 minutes before carving and serving.
Nutrition Facts (estimated)
Servings
8
Calories
323
Total fat
17g
Total carbohydrates
18g
Total protein
26g
Sodium
380mg
Cholesterol
90mg
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