MOROCCAN LAMB WITH STUFFED PEACHES AND NECTARINES RECIPE

MOROCCAN LAMB WITH STUFFED PEACHES AND NECTARINES RECIPE

The holiday season is here, and if you’re South African, it means gathering the family together for a massive roasted meal. Instead of the traditional Thanksgiving turkey, my family enjoys roast beef with all the fixings: roasted potatoes, gravy, and a medley of seasonal veggies. Here’s an example that’s quite similar but with an international flavour. This Moroccan lamb is layered with peaches and nectarines and is ideal for a holiday meal.

MOROCCAN LAMB WITH STUFFED PEACHES RECIPE TIPS

The standard lamb rub is easy to make and adds a nice flavour to the meat without dominating it. The peaches and nectarines are what make this lamb roll so delicious. They offer a natural sweetness and a pleasant crunch. Help simplify Christmas Day preparations by having the butcher prepare the roast. The acid in the citrus will not only give the meat a tangy, sugary flavour, but it will also tenderise it greatly. Combine with your standard Sunday roast fixings and enjoy.

Get creative with your Christmas roast this year. Jenni Morris of Juicy Delicious suggests trying this Moroccan lamb filled with peaches and nectarines.

Moroccan lamb with stuffed peaches and nectarines recipe

MOROCCAN LAMB WITH STUFFED PEACHES AND NECTARINES RECIPE

Recipe by by Jenni Morris for Juicy Delicious

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 8 servings

Prep time: 15 minutes

Cooking time: 1 hour 45 minutes

Total time: 2 hours

INGREDIENTS

  • 2 kg deboned leg of lamb

  • 2 tbsp. Olive oil

  • salt and pepper

  • 1 tbsp. ground cumin

  • 2 cloves crushed garlic

  • For the stuffing
  • 100 g chopped cling peaches

  • 100 g chopped nectarines

  • 200 g stale bread crumbs

  • 50 g crumbled feta

  • 1 tbsp. orange zest

  • 2 tbsp. finely chopped rosemary

  • 1 tsp ground cinnamon

  • 3 cloves crushed garlic

  • 1 tbsp. ground cumin

  • 3⁄4 tsp paprika

METHOD

  • Preheat oven to 190°C.
  • Mix the olive oil with salt, pepper, cumin and garlic.
  • Rub the lamb all over with the mixture.
  • Arrange the stuffing down the middle of the lamb, fold the meat over to form a roll.
  • Tie the lamb with string to keep it in shape.
  • Season the lamb, heat a little oil in a frying pan and sear the lamb on all sides.
  • Place the lamb in a roasting pan and roast for 90 minutes, turn down the oven to 170°C for another 15 minutes, remove and rest before serving
  • For the stuffing
  • Stir all the ingredients together for the stuffing.
  • Season with salt and pepper.
»MOROCCAN LAMB WITH STUFFED PEACHES AND NECTARINES RECIPE«

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