Ingredients
1 1/2 tablespoon rosemary, chopped
1 1/2 tablespoon thyme, chopped
1/2 teaspoon coriander, ground
1/2 cup dried pruned, chopped
1/2 cup dried figs
1/2 cup crushed almonds, salted and roasted
2 tablespoons water or orange juice
2 tablespoons mint leaves, chopped
3 garlic cloves, slices
2 kilo leg of lamb deboned and butterflied
2 tablespoons olive oil
1 1/2 tablespoon thyme, chopped
1/2 teaspoon coriander, ground
1/2 cup dried pruned, chopped
1/2 cup dried figs
1/2 cup crushed almonds, salted and roasted
2 tablespoons water or orange juice
2 tablespoons mint leaves, chopped
3 garlic cloves, slices
2 kilo leg of lamb deboned and butterflied
2 tablespoons olive oil
Method
- Preheat oven to 200 degrees Celsius.
- Mix herbs, season with salt and pepper in a bowl.
- Mix dried fruits and almonds in another bowl.
- Flat the leg of the lamb on the working surface, pound it evenly with a meat mallet.
- Spread the herb mixture over the meat.
- Combine mint with prunes, spread over the meat, roll and tie with a butcher twine.
- Cut slits 2 cm deep and 2 cm long, into the lamb. Press one piece of garlic into each slit.
- Season with salt and pepper.
- Rub the outside of meat with olive oil.
- Place leg of lamb on a metal rack in a roasting pan.
- Pour water into the pan, cook for about an hour.
- Remove from oven, cover with Aluminum foil, cool before slicing.
- Mix herbs, season with salt and pepper in a bowl.
- Mix dried fruits and almonds in another bowl.
- Flat the leg of the lamb on the working surface, pound it evenly with a meat mallet.
- Spread the herb mixture over the meat.
- Combine mint with prunes, spread over the meat, roll and tie with a butcher twine.
- Cut slits 2 cm deep and 2 cm long, into the lamb. Press one piece of garlic into each slit.
- Season with salt and pepper.
- Rub the outside of meat with olive oil.
- Place leg of lamb on a metal rack in a roasting pan.
- Pour water into the pan, cook for about an hour.
- Remove from oven, cover with Aluminum foil, cool before slicing.
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