Date & Pine Nut Rolled Lamb Belly

Combine exotic flavours for a meal that's sure to impress.

Flank Steak 470x449.jpg

Stuffing

Ingredients

  • 2 onions, peeled, diced
  • 2 garlic cloves, peeled
  • 1 Tablespoon olive oil
  • 1 Tablespoon Ras el Hanout
  • 6 pieces stale bread, roughly chopped into chunks
  • 80 g (½ cup) pine nuts
  • 130 g (¾ cup) dates, pitted
  • 2 teaspoons Maldon salt
  • Zest of 1 lemon
  • handful of fresh mint leaves, chopped, approximately 20 leaves
  • handful of fresh parsley, chopped, approximately 10 sprigs

Directions

  1. Begin by making the stuffing. Dice the onion and garlic, and sauté in 1 Tablespoon olive oil until soft, then add the Ras el Hanout and sauté for 30 seconds longer.
  2. Place the bread in the Vitamix container.
  3. Select Variable 10.
  4. Start the machine and blend until you have even, fluffy breadcrumbs.
  5. Add the onion mixture to the Vitamix container along with the pine nuts, dates, salt, and lemon zest.
  6. Select Variable 1.
  7. Start the machine and slowly increase to Variable 3.
  8. Blend until you have a rough paste.

Date & Pine Nut Rolled Lamb Belly

Ingredients

  • 455-900 g (1-2 pounds) lamb belly, tenderized
  • 1 teaspoon Ras el Hanout
  • olive oil
  • sea salt, to taste

Directions

  1. Lay out the lamb belly, pound out evenly and sprinkle with Ras el Hanout and salt. Spread the stuffing mixture evenly over the meat. Be certain to spread the stuffing quite thinly or it may burst out during cooking (depending on your cut of meat, you may not need all of the mixture). Fold the long sides in and then roll the lamb up. Use butcher's string and tie 2 to 3 pieces across the width and 1 across the length of the meat. Roast at 180 degrees C for 45 to 50 minutes.

Baba Ganoush

Ingredients

  • 1 aubergine
  • 2 courgette
  • 1 garlic clove, peeled
  • 1 handful fresh mint leaves
  • 1 teaspoon zaatar seasoning
  • Juice of ½ lemon

Directions

  1. Place the eggplant and zucchini directly over an open flame on your gas stove or grill. Leave to char, turning every 5 minutes so that the vegetable skin is completely blackened and the insides are soft.
  2. Once ready, place in a colander in the sink over a bowl and leave until cool enough to handle. Peel the black skin away and discard.
  3. Place roasted flesh in a sieve and squeeze out as much liquid as possible with the back of a large spoon.
  4. Place the flesh into the Vitamix container along with the other baba ganoush ingredients.
  5. Select Variable 5.
  6. Start the machine and blend for 30 seconds.
  7. Check the seasoning and add lemon juice and salt to taste, then transfer to a serving bowl with a pinch of zaatar seasoning.