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Lamb stuffed with dates and aubergines
This dish is so simple you barely need a recipe. You can use boned shoulder of lamb in place of the leg.

Serves 4


2kg leg of lamb (boned weight)
200g dates, stoned and chopped
3 tbs olive oil
1 auberinge, cut in cubes
50g pinenuts, toasted
onion, chopped
1 clove garlic, crushed
1 tsp ground cinnamon
juice of lemon
12 fresh mint leaves, chopped
salt and pepper


First make the stuffing. Simply heat 3tbs olive oil and cook the cubes of aubergine until they are golden. Put the aubergines into a bowl with the dates. Heat the rest of the olive oil and cook the onion until it is soft and golden. Add the garlic and the cinnamon and cook for another minute. Squeeze lemon just over the top and add these to the bowl along with the pinenuts and mintmint. Season well.

Open out the leg of lamb and season the inside and outside really well. Lay the stuffing on top and roll the joint up again. Secure with bits of string.

Roast the lamb at 190C for about 1 hour 10 minutes for pink lamb. Serve with some Greek yoghurt into which you have stirred a couple of cloves of chopped garlic, and some diced cucumber, and a big bowl of bulgar wheat, couscous or rice. Warm, mashed chickpeas are lovely with it too.

Reproduced by kind permission of Diana Henry from her book 'Crazy Water, Pickled Lemon', published by Mitchell Beazley; ISBN: 1840005017

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