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Moroccan Stuffed Spiced Saddle of Lamb

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


  • For the Lamb:

  • ½ Saddle of lamb or a rack with the bones removed and all the skin and fat attached

  • 150g Medjool Dates pitted and chopped

  • 150g Drysdale goats Fettina

  • ½ Cinnamon Stick

  • 6 Juniper Berries

  • 4 Whole Cloves

  • 4 Black peppercorns

  • Fine Sea Salt

  • For the Tangine

  • 1 kilo Diced Sweet Potato

  • 1 Bird Eye Chilli, finely chopped

  • 2 Cloves Garlic finely chopped

  • 2 Shallots, finely chopped

  • Flesh of 1 preserved lemon finely chopped

  • 1 Sprig of Rosemary chopped

  • 1 400g tin of Crushed Tomatoes

  • 500ml Chicken Stock

  • For the Garnish:

  • Toasted Flaked Almonds

  • Sprigs of Coriander

  • Deep Fried Capers


  • 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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