Moroccan inspired Suntanned pan-lamb with date, mint and pistachio bling

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Suntanned Pan-Lamb with dates, mint & nuts

  • 1 – 1.5kg leg of lamb, deboned
  • 1-tablespoon turmeric
  • 1 tablespoon ras el hanout/curry powder
  • 2 tablespoons Olive oil
  • 1 cup dates, chopped
  • ½ cup fresh mint leaves, loosely packed
  • ½ cup nuts of your choice ( almonds, cashews, and pistachios)

Preheat oven to 200°C.

Debone the lamb (if required). Make a rub with the turmeric, ras el hanout and oil. Rub this all over the lamb and allow it to rest while the pan heats.

Heat a frying pan (that can go in the oven) and when hot place the lamb in it. Cook for about 4 minutes on each side – this is to seal the lamb. Make sure it has a lovely suntan before you turn it over! Place the lamb (on the frying pan you just used) into the oven for 8-12 minutes. The exact time required will depend on the shape of the meat, your oven, and personal preferences.

Remove the lamb from the oven and allow to rest before slicing.

For the date accompaniment – combine the dates, mint, and nuts together.


Serve on a rocket salad, with cumin and honey glazed roasted carrots, spiced yoghurt and with a butterbean hummus.

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