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Moroccan Stuffed Spiced Saddle of Lamb

A filling and authentic lamb meal great for the whole family.


  • For the Lamb:

  • For the Tangine

  • For the Garnish:


  • 1.

    Trim up the lamb and remove any excess fat, keep the skin attached.

  • 2.

    Mix the dates and Fettina and spread over the lamb loin.

  • 3.

    Roll the skin over to cover the meat and secure tightly with butchers twine tied about 1 inch apart.

  • 4.

    Grind all the dried spices together and rub all over the roasting joint.

  • 5.

    In a hot pan with a little oil seal the roast all over until all the fat is rendered and the skin is crisp and golden brown, season liberally with salt.

  • 6.

    Gently fry the potato in a little oil, without colouring, after a few minutes add the shallots and continue for a couple of minutes, then add the garlic, chilli and rosemary.

  • 7.

    Add the tomatoes and bring to a simmer, then add the stock and bring back to a simmer.

  • 8.

    Transfer the potato to a casserole dish or Tagine and sit the lamb on top, ‘pot roast’ the dish with a lid for about 40mins if you want it pink.

  • 9.

    After roasting, remove the lamb and leave to rest for about 15 minutes and then carve.

  • 10.

    Add the preserved lemon to the potato and taste before seasoning, the lemon can reduce the need for too much salt!!

  • 11.

    Arrange the carved lamb on top of the potato and garnish with the toasted almonds, fried capers and coriander.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Moroccan Stuffed Spiced Saddle of Lamb.


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