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Leg of Lamb Stuffed with Haroset

Chef Avi Steinitz

Haroset, juicy fruit and nut spoon sweet, is an important part of the Passover ritual. As this recipe shows, it also makes a terrific filling for another symbol on the Seder table − the leg of lamb.

Ingredients (serves 6)
  • 11/2 kg (3 lb) leg of lamb, shank bone left in, hip end of bone removed (have the butcher do this for you)

  • 3 tablespoons olive oil
    The Haroset Stuffing:

  • 250 g (9 oz) ground beef or lamb

  • 2 tart baking apples, cored and diced

  • 250 g (9 oz) date paste

  • 11/4 cups walnuts

  • 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


'photo: Danya Weiner ("Fresh Flavors From Israel")

Spread the leg of lamb on a work surface (the side with the bone facing up). Mix the stuffing ingredients thoroughly and spread along the center of the leg. Wrap the meat over the stuffing to make an elongated package. Tie with kitchen string. 


Preheat oven to 180oC (350oF).


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 for 50-60 minutes (a meat thermometer inserted inside the lamb should indicate 60oC/140oF  for medium).


Let rest for 10-15 minutes before carving.  

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