Serves 4-6
- 3 lb lamb roast (or 3lbs lamb shanks, boned — see below)
- 3 tablespoons olive oil
The Haroset Stuffing:
- 9 oz ground beef or lamb
- 2 tart baking apples, cored and diced
- 9 oz date paste
- 1/4 cup walnuts or pecans
- Salt and freshly ground black pepper
- 1/4 teaspoon dry ginger
- Leaves from 1 thyme sprig
The Spice Rub:
- Salt and freshly ground black pepper
- 1 sprig rosemary, chopped
- 1 tablespoon dry coriander seeds
- 1/2 teaspoon ground chili pepper
- 2 cloves garlic, crushed
- 5 tablespoons olive oil
Stuff the roast
Carefully unwrap the lamb roast and spread out. Mix the stuffing ingredients thoroughly and spread along the center of meat. Wrap the meat over the stuffing to make an elongated package. Tie with kitchen string or wrap with cheesecloth to secure.
Preheat oven to 350F.
Season and sear
Combine the spice rub ingredients and rub the meat on all sides.
Heat 3 tablespoons olive oil in a large skillet and brown the meat on all sides. Remove from the skillet and wrap loosely in aluminum foil.
Roast
Roast for 50-60 minutes (a meat thermometer inserted inside the lamb should indicate 140F for medium). Let rest for 10-15 minutes before carving.
To adapt this recipe for Lamb Shanks:
You can make this recipe using tougher shank bone meat and slow-cooking it in a crockpot with broth. To do this, remove the bones from 3lbs shanks, keeping the meat in as big pieces as possible. Lay out a 2×3′ piece of cheese cloth, and arrange meat to form an even layer, with no gaps in between. Spread charoset filling over the meat. Using the cheesecloth as a guide, roll the meat up (don’t roll up the cheese cloth) around the filing, then use the cheesecloth to secure the package. Place in crockpot. Place shank bones on top to add flavor. Cook in a crock pot with 2 cups lamb or chicken broth and a dash of white wine for 3-4 hours on low, or until tender.
