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North-Africa Style Breast of Lamb
North-Africa Style Breast of Lamb is a modern Fusion recipe for a classic roast breast of lamb stuffed with spiced dates and pistachios. The full recipe is presented here and I hope you enjoy this classic Fusion version of: North-Africa Style Breast of Lamb.
prep time
20 minutes
cook time
180 minutes
Total Time:
200 minutes
Serves:
6
Rating: 
Tags : Spice RecipesLamb RecipesFusion RecipesFusion Recipes
I love a breast of lamb, particularly if it’s stuffed, rolled and roasted until the skin is crisp and all the fat has been rendered out of the meat (think of the gravy!). Medjool dates are also favourites of mine; nice plump ones eaten fresh… With the spicing, this becomes a high-flavour but still economical dish.
Ingredients:
8 medjool dates (about 180g)
2 tbsp pistachios
1 medium-sized preserved lemon
2 boned lamb breasts
Sea salt and freshly ground black pepper, to taste
1 generous pinch of dried chilli flakes
2 tsp
ras el hanout
A few sprigs of thyme, picked
A few sprigs of marjoram, picked
Leaves from a few sprigs of mint
Method:
Heat the oven to 220°C (200°C fan, 425°F, gas mark 7). Stone the dates, if need be, and chop the flesh. Chop the pistachios very finely. Cut the preserved lemon rind from the flesh, discard the flesh and chop the rind. Mix together the dates, pistachios and lemon rind in a bowl then set aside.
Trim the lamb breasts, if necessary, to create tidy, rectangular pieces of meat. Open them out flesh side up then sprinkle over the chilli flakes and ras el hanout before season generously. Spread the date, lemon and pistachio mix over the lamb. Finely chop the thyme, marjoram and mint leaves, then sprinkle these over the top. Roll up the lamb breasts to enclose the stuffing and tie securely with butcher's twine.
Sit the two prepared lamb breasts in a large roasting tin, transfer to your pre-heated oven and roast for 15 minutes. Remove the meat from the oven, cover it with foil, turn down the heat to 160°C (140°C Fan, 320°F, gas mark 3) and cook for a further 150 minutes, until the meat is tender.
Remove from the oven, transfer to a chopping block, cover loosely with foil and allow to rest for 15-20 minutes, then carve into thick slices and serve.
