Moroccan spiced lamb stuffed with medjool dates and Drysdale fettina and a tagine of sweet potato

RECIPE BY GRAHAM HENDERSON FROM BELLARINE ESTATE

SERVES 4

LAMB

2 x 500 g (1 lb 2 oz) boned lamb loins, with all the skin and fat attached

150 g (5½ oz) fresh medjool dates, pitted and chopped

150 g (5½ oz) Drysdale goat’s fettina, or your favourite feta cheese

½ cinnamon stick

6 juniper berries

4 cloves

4 black peppercorns

olive oil

TAGINE

1 kg (2 lb 4 oz) orange sweet potato, diced

olive oil

2 French shallots, finely chopped

2 garlic cloves, finely chopped

1 bird’s eye chilli, finely chopped

1 rosemary sprig, chopped

400 g (14 oz) tin of chopped tomatoes

500 ml (17 fl oz/2 cups) chicken stock

zest of 1 preserved lemon, finely chopped

GARNISH

2 tablespoons salted capers, drained and rinsed

250 ml (9 fl oz/1 cup) vegetable oil

flaked almonds, toasted

coriander (cilantro) sprigs

Trim the lamb and remove any excess fat, keeping the skin attached but peel it back from meat.

Mix the dates and fettina and spread half over each loin. Roll the skin back to cover the meat and secure tightly with kitchen string tied at 2.5 cm (1 inch) intervals all the way along. Grind all the dried spices together using a mortar and pestle and rub all over the lamb.

Pour a splash of olive oil into a frying pan and heat the pan until hot. Sear the lamb all over until all the fat is rendered and the skin is crisp and golden brown, then season liberally with fine sea salt.

For the tagine: Gently fry the sweet potato in a splash of oil, without allowing it to brown. After a few minutes add the shallots and continue cooking for a couple of minutes, then add the garlic, chilli and rosemary. Add the tomato and bring to a simmer, then add the stock and bring back to a simmer. Transfer the mixture to a casserole dish with a lid or a tagine and sit the lamb on top of the tagine. ‘Pot roast’ the dish with a lid for about 40 minutes if you want it pink.

To prepare the capers, put them and the oil in a saucepan over medium heat and heat until the capers start to turn golden. Lift out the capers with a slotted spoon and drain on paper towel.

After roasting, remove the lamb, cover loosely with foil and leave to rest for about 15 minutes before carving.

Add the preserved lemon to the tagine and taste before seasoning — the preserved lemon can negate the need for much salt. Arrange the carved lamb on top of the tagine and garnish with the almonds, fried capers and sprigs of coriander.