Roast leg of lamb with date and herb stuffing

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F. To prepare the stuffing, melt the butter in a large non-stick frying pan and cook the onions until soft. Remove them from the heat, add the remaining stuffing ingredients and season.

Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and push the stuffing mixture into the slits. Shape any remaining stuffing mixture into small balls and cook separately until golden for 15-20 minutes towards the end of the lamb cooking time.

Transfer the joint to a metal rack in a large non-stick roasting tin, drizzle with olive oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover the joint with foil if it starts browning too quickly. Remove the joint from the oven, loosely cover with foil and leave to rest for 5-10 minutes.

Meanwhile to make the gravy, spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little wine and stir again, scraping the base of the pan to release any rich lamb sediment. Add the remaining wine, stock and any meat juices from the lamb, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.

Serve with seasonal vegetables, the gravy and the remaining cooked stuffing balls.