1 bulb garlic

Pistachio Stuffing:
25g Butter
1 Red Onion, peeled and diced
1 Tbsp Ground Cumin
2 Cups Fresh Breadcrumbs
3 Tbsp Chopped Preserved Lemon
1/2-3/4 Cup Chopped Pistachios
3/4 Cup Chopped Mint
Freshly Ground Black Pepper, to taste

Method (Stuffing):
Heat the Butter and a little Olive Oil in a heavy-based frying pan. Add the Onion and Cumin and fry until the Onion is translucent and the Cumin fragrant. Place in a bowl with the remaining ingredients and stir to mix well, adding a little Olive Oil to moisten and bind if necessary. The stuffing should be moist but not wet.

Method (Lamb):
Preheat the oven to 220˚C. Stuff the Leg with Pistachio stuffing. Secure with kitchen string crosswise at 4 even intervals. Tie the Loin once lengthwise to secure the filling. Separate the garlic cloves from the bulb, place in a saucepan with water to cover. Bring to the boil, in several changes of Water, until tender, then drain and peel. Place the Lamb in a large baking dish and scatter the Garlic around.  Roast for 45-60 minutes or until cooked to your liking. Allow the Lamb to rest for 10 minutes, covered with aluminum foil, before serving with Greens and boiled Potatoes if desired.