chef Tarek Ibrahim Date and Pistachio Crusted Lamb

  • Prep time 10Min
  • Cook time 20Min
  • Technique Broil, Roast, Grill
  • Meat Lamb
  • Cut Top Sirloin
  • Serves 4

Date and Pistachio Crusted Lamb


2 lamb sirloins, cap off, denuded
2 tablespoons corn oil
4 tablespoons seasoned flour
1 egg + 1 tablespoon water, beaten
2 cups date paste, softened with butter
1 cup pistachios, chopped
Salt and pepper to taste


Preheat oven to 350ºF.

Tie the lamb sirloins with twine, brush with oil, season with salt and pepper and sear on all sides in a hot pan. Remove from pan and allow to cool for an hour.

Remove twine and roll the lamb in flour and coat with whipped egg mixture. Spread the softened dates onto baking paper and wrap around the lamb to encase it.

Refrigerate for one hour. Before baking, wrap again in foil. Place the lamb on a tray in the oven. Cook for 15 minutes for medium rare. Allow the meat to rest for 5 minutes and remove the lamb from the wrappings.

Roll in chopped pistachios. Slice and serve with cous cous or your favorite side.