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Stuffed spatchcocks with lamb and pine nuts
Serves 8 Starters and mains
Ingredients
- 3tbsp olive oil
- 2 brown onions, finely diced
- 3 garlic cloves, crushed
- 1/4 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp allspice
- 500g minced lamb
- 50g pine nuts, toasted
- 4 x 500g spatchcocks
For the marinade
- 125ml olive oil
- 2tsp allspice
- 1tbsp pomegranate molasses
Method
Preheat the oven to 180C/350F/ Gas 4. Line a baking tray with baking paper.
Heat the olive oil in a medium frying pan over medium heat. Add the onion and garlic and cook for 3-4 minutes. Add the cinnamon, nutmeg and allspice and cook for a further 1-2 minutes. Add the lamb mince and stir occasionally until cooked. Season with salt and freshly ground black pepper to taste. Remove from the heat, add the pine nuts and mix to combine.
Rinse the cavity of each spatchcock with cold water and pat dry with paper towel. Stuff the cavities with the mince mixture. You can push a toothpick through the cavity wall to secure it (don’t forget to remove before serving).
To make the marinade, mix the olive oil, allspice and pomegranate molasses together and rub over the spatchcocks.
Put the spatchcocks on the prepared tray and cook for 40-45 minutes. Remove from the oven and leave to rest for 5-10 minutes. Serve on a large platter.
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