Boneless lamb leg rolled with crown dates & Pesto dressing

Boneless lamb leg rolled with crown dates & Pesto dressing

Boneless lamb leg rolled with crown dates & Pesto dressing

Serves 4

Note: Ask your butcher to de bone and butterfly a leg of lamb.

 

Ingredients

1 x 1.5 boneless leg of lamb

10 dates

salt and pepper

Olive oil

Kitchen twine

 

Instructions 

Pre heat oven to 180 degrees.

De seed dates

With your lamb skin side down place dates in the center. Fold the smaller parts of meat in and roll lamb up into a tight ball. Secure firmly with kitchen twine.

Roast in oven for 25minutes for every 500grams. Once roasted, take the lamb out and rest on dish covered tightly in foil. Rest for at least 10 – 15 minutes. This will allow the meat to retain its juices.

Slice thickly and serve on top of roasted potatoes.

Place beans on the side and dress with pesto.

 

SERVED WITH

Roasted Desiree potatoes

6 x Desiree potatoes cut lengthways and into quarters. Once the lamb has been roasting for ½ hour- place your potatoes around the outside of baking dish. Turning every half hour to allow crispness on each side.

Green Beans

100grams of Green beans / Nob of butter / Pinch of salt. Top and tail beans. Boil water in medium saucepan. Add a pinch of salt. Add the beans to rapid boil for 8 minutes. Drain the beans and return to saucepan. Add butter & place lid on saucepan to keep warm until ready to serve.

 

Wine recommendation: A bold Shiraz Cabernet