1/4 cup raisins
2 pitted dates, chopped
4 dried figs, chopped
1 onion, diced
1 cup rice, uncooked
2 1/2 cups stock
salt & pepper
1/2 tsp coriander
Chop the onion, dried fruits, and add to a skillet with rice, stock, salt, pepper and ground coriander. Cover and simmer for about 10 minutes and then let it cool slightly. Preheat the oven to 320F. Stuff the lamb with the rice & fruit mix and then tie up the lamb with string. Put the remaining rice mix in a small casserole dish and cover with foil. Roast the lamb for 2 1/2 to three hours. Put the casserole of stuffing in for the last 30-45 minutes of roasting. Let the meat rest for 10 minutes before slicing.
Serve with the extra rice and roasted carrots.