Falafel For Breakfast by Michael Rantissi

Author:Michael Rantissi
Language: eng
Format: epub
Publisher: Allen & Unwin

This is such an easy dish to make and has such a fantastic festive look and feel to it. What I like about this dish now, being an Australian, is the idea of a traditional roast lamb for Sunday lunch with Middle Eastern flavours.

APRICOT & NUT-STUFFED LEG OF LAMB

Serves 6

1.5–2 kg (3 lb 5 oz–4 lb 8 oz) leg of lamb, deboned and butterflied

4 tablespoons olive oil

Stuffing

40 g (1½ oz) fresh (⅔ cup) or dry(⅓ cup) breadcrumbs

50 g (1¾ oz/⅓ cup) pine nuts, toasted

50 g (1¾ oz) pistachio nut kernels, lightly crushed

100 g (3½ oz/¾ cup) coarsely chopped dried apricots

zest of 1 lemon

2 garlic cloves, crushed

1 handful flat-leaf (Italian) parsley, leaves finely chopped

½ teaspoon ground cumin

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