Method

1

Combine oil, garlic, peppercorns, bay leaves and rosemary in a shallow bowl. Add lamb and turn to coat, rubbing marinade all over meat. Cover bowl with plastic wrap and place in refrigerator overnight to marinate.

2

Preheat a chargrill or barbecue on high. Wrap each date in a slice of pancetta and cook for 2-3 mins each side, until browned. Keep warm.

3

Remove lamb from marinade and cook for 2-3 mins each side for medium-rare, or until cooked to your liking. Cover with foil and rest for 5 mins. Serve with dates and potato salad.

Prep Time20 minsCook Time10 minsYields4 Servings

I was once served a canapé of dates and pancetta by a Sicilian chef, and fell in love with the sweet and savoury taste. It’s a lovely match with lamb.

CategoryDifficultyIntermediate
 

Ingredients

 2 tbsp Extra virgin olive oil
 2 Garlic cloves, crushed
 1 tsp Black peppercorns
 3 Bay leaves
 2 Rosemary sprigs, leaves only
 16 French-trimmed lamb cutlets
 16 Fresh dates, pitted 16 thin slices pancetta

Ingredients

 2 tbsp Extra virgin olive oil
 2 Garlic cloves, crushed
 1 tsp Black peppercorns
 3 Bay leaves
 2 Rosemary sprigs, leaves only
 16 French-trimmed lamb cutlets
 16 Fresh dates, pitted 16 thin slices pancetta

Directions

1

Combine oil, garlic, peppercorns, bay leaves and rosemary in a shallow bowl. Add lamb and turn to coat, rubbing marinade all over meat. Cover bowl with plastic wrap and place in refrigerator overnight to marinate.

2

Preheat a chargrill or barbecue on high. Wrap each date in a slice of pancetta and cook for 2-3 mins each side, until browned. Keep warm.

3

Remove lamb from marinade and cook for 2-3 mins each side for medium-rare, or until cooked to your liking. Cover with foil and rest for 5 mins. Serve with dates and potato salad.

Rosemary Lamb with Pancetta-wrapped Dates
IngredientsDirections