Leg of Lamb stuffed with dates, herbs and spices

• 5 tbsp extra-virgin olive oil
  2 onions, finely chopped
  Large pinch of saffron threads
  4 garlic cloves, 2 cruched, 2 sliced
  12 lavender or rosemary leaves, chopped,
  plus extra flower sprigs, to serve
  1/4 tsp ground cinnamon
  1 tsp ground cumin
  2 tbsp pine nuts, toasted
  10 mozafati or medjool dates, pitted and coarsely chopped
  1 leg of lamb (boneless)

Recipe

To make the stuffing, heat the olive oil in a frying pan, add the onions, saffron and crushed garlic and fry until soft and golden. Add the chopped lavender or rosemary, the cinnamon, cumin, pine nuts, dates, salt and pepper and mix well. Remove from the heat and let cool. If time allows, prepare it ahead and keep in the fridge to mature the flavours. Push the stuffing into the boned section of the meat. Secure closed with skewers, (or sew up with string). If the meat has been in the fridge let it come back to room temperature.

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