Baharat Lamb with Figs, Barberries & Pinenuts

You might have noticed that we take eating seriously around here, and what better excuse than Christmas! This year we’ll be feasting on this spicy stuffed lamb leg, recipe courtesy of Cuisine magazine. Serves 8.

Ingredients

• 2T olive oil
• 1 red onion (finely diced)
• 2 gloves garlic
• 2t mint (chopped)
• 4 dried figs
• 1T dried barberries (or cranberries)
• 2 coriander stems and roots (finely chopped)
• 2T toasted pinenuts
• 2T baharat spice
• 2 kg (approx) Leelands Leg of Lamb (tunnel bone leg or danish leg works well here)
• 5ooml chicken stock

Method

Fry onion and garlic in 1T olive oil until softened. Stir in mint,figs,barberries,coriander and pinenuts. Season with salt and pepper, and set aside to cool.

Rub 1T of baharat spice on inside of lamb and season well with salt and pepper. Spoon in filling, roll lamb up tightly and tie with string.

Rub lamb over with remaining oil and sear  well on all sides until golden.

Rest lamb on a rack and rub with remaining baharat spice.

Cook  in oven at 170 degs C for 1hr 15 mins.

Rest for 20 mins.

Skim fat off meat juices and place in serving jug.

NB: Baharat is available from most speciality food stores. You can also make your own with 2t ground allspice, 1t sweet smoked paprika, 1/2 t each of ground cumin, ground cinnamon,ground coriander and black pepper, and ¼ t each of ground nutmeg, ground cardamom and ground cloves.