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1 leg of lamb, boned
1 large bunch of fresh mint, chopped
100g/3½oz dried apricots, chopped
100g/3½oz dried dates, chopped
100g/3½oz pine nuts, toasted and crushed
1 orange, zested
1 lemon, zested
1 tbsp olive oil
4-6 tbsp harissa paste, plus extra for the gravy
4 tbsp cumin seeds
red wine
boiling water
bulgar wheat or couscous, to serve
chicory, watercress and tomato salad, to serve
Preheat the oven to 220C/425F/Gas 7.
In a small bowl combine the mint, apricots, dates, pine nuts, citrus zest and olive oil. Season well.
Push this stuffing into the centre cavity of the leg.
Tie a length of kitchen twine around the leg to hold the stuffing in place. Spread the harissa paste over the leg then pat on the cumin seeds.
Put the leg in a roasting tin and roast for 40 minutes per kilo, 20 mins per pound or until the lamb is cooked to your liking.
Remove the lamb from the oven, then place it on a chopping board to rest.
Put the roasting tin on the stove top, over a high heat. Stir in a spoon of harissa paste, if desired, plus a splash of red wine and enough water to produce gravy.
Leave the gravy bubbling until it has thickened and reduced by half.
Carve the lamb and serve with the gravy, bulgar wheat / couscous and salad.
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