Apple Date Pisachio Stuffed Lamb Roast |

Apple Date Pistachios Stuffed Lamb Roast

A juicy boneless leg of lamb generously stuffed with chunks of sweet apples, dates and crunchy pistachios. Not as daunting as you may think! 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Resting time 20 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 323kcal
Author Sonia! The Healthy Foodie


  • 5 lb 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

The stuffing

  • 2 tbsp ghee divided
  • 15 pitted dates chopped
  • 1/4 cup raw pistachios coarsely chopped
  • 1 tbsp finely chopped fresh rosemary leaves
  • Sprinkle salt and pepper
  • 2 large apples peeled and diced


  • 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.


Calories: 323kcal | Carbohydrates: 18g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 90mg | Sodium: 380mg | Potassium: 497mg | Fiber: 3g | Sugar: 13g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3mg