Apple Date Pistachios Stuffed Lamb Roast
I don’t know about you, but I’ve always found that roasts in general have something intimidating about them… like one needs a degree in rocket science or something to learn how to cook them properly. Things get at least a thousand times more complicated if said roast happens to be stuffed. I mean hey, to get the cooking part right is one thing, but getting the stuffing in there and then rolling and tying the meat so it all stays neatly in place? WHOA! Now that sounds like an intricate piece of work and a half. Better leave that to the professionals, right?
Well, that’s what I used to think… until I finally got the courage to try and make one myself. It didn’t take too long before I got the hang of it, and now, I don’t find them to be much more intimidating than say, pan-frying a couple of eggs.
The first daunting obstacle, i.e. getting the meat cooked just right, can be very easily overcome by investing in a nifty little kitchen gadget that’s as handy as it is affordable: a meat thermometer! This thing simply doesn’t lie and tell it exactly like it is. Get your hands on one of these babies and you’re guaranteed to get them roasts cooked right every time.
Then comes the trickier “stuffing” part. Pfft. Trust me, there’s nothing to it. You don’t need to be a total pro at handling that butcher’s twine, you know. If you can tie-up a simple knot, you can tie-up a roast.
Come on, give it a try, you’ll see! Not only is it not so complicated, but it’s also EXTREMELY rewarding…
The first thing you want to do is make the stuffing, so it has a chance to cool some before we use it to stuff our roast.
Melt a tablespoon of ghee over medium heat and then add the chopped dates, pistachios, rosemary, salt and pepper; cook until fragrant, about 1 minute.
Next, add the diced apples and continue cooking until they become slightly golden and softened, about 5 minutes. Set aside to cool.
Make sure you use a variety of apples that won’t turn to mush after it’s been cooked!!!
Oh, and now would be a good time to preheat your oven to 475°F.
Chances are there will be some kind of netting around your roast, to prevent it from coming undone. You’ll need to remove that and then unroll the piece of meat and lay it flat on a clean cutting board.
Trim off any excess fat, if present and if desired! (Most boneless roasts are pretty lean to start with, so that step might not be necessary) Pat the roast dry and sprinkle it with about 1/2 teaspoon of salt, same amount of ground black pepper, and 1 tablespoon of finely chopped fresh rosemary.
Next, you’ll want to dump the reserved stuffing right in the center of the meat slab and then proceed to roll the roast back up.
Basically, all you’ll need to do is fold it back up onto itself and then secure it with butcher’s twine.
Tie a piece of twine every inch or so, and then tie one across the entire roast.
No need to use special knots either. Just make sure they are nice and tight and that they will not come undone.
When your roast is all nice and tied up, turn it around, place it in a shallow baking dish, rub it with a good amount of ghee and then sprinkle it with more salt and pepper.
Cook uncovered in a 475°F oven for 20 minutes or until the exterior is nicely browned.
Lower the heat to 350°F, baste the roast generously with its cooking juices and continue cooking, still uncovered, for 30 to 40 minutes or until your nifty internal meat thermometer registers 120°F for rare, or up to 135°F for medium-rare. (mine was 120°F when I took it out of the oven)
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.
And there you have it, perfectly cooked roast, super juicy and moist and oh so tender!
And talk about tasty, too!
- 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
- 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 butcher's 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.