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 1/2 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.