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.


  • 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