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Lamb Stuffed with Dried Fruit and Nuts



6 portion(s)

Lamb Stuffed with Dried Fruit and Nuts

  • 80 g onions, quartered
  • 1 small handful fresh parsley, leaves only
  • 50 g blanched almonds
  • 50 g pistachio nuts, unsalted, peeled
  • 50 g pine nuts
  • 50 g dates
  • 50 g dried figs
  • 10 g honey
  • 2 tsp ras el hanout
  • 2 pinches fine sea salt, or to taste
  • 2 pinches ground black pepper, or to taste
  • 1000 g lamb shoulder, boned and rolled
  • 20 g olive oil

Recipe's preparation

  1. Preheat oven to 140°C.
  2. Place onions and parsley in mixing bowl then chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  3. Add almonds, pistachios, pine nuts, dates, figs, honey, ras el hanout, salt and pepper then blend 10 sec/speed 5. Unroll lamb shoulder, spread mixture over the inside then re-roll and tie with butcher's string to secure.
  4. Place rolled lamb shoulder in a roasting tin and brush with olive oil. Roast for 2 hours (140°C) - see tip. Remove from oven, cover with foil and allow to rest for 15 minutes before carving. Serve with your favourite vegetable side dish.

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Adjust cooking time of lamb according to preferred end result. The best method of checkingis to use a meat thermometer: rare 52°C / medium 60°C / well done 75-80°C.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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