Ricotta, date and orange lamb loin

Instructions

1. Preheat oven to 200°C or 180°C fan-forced. Place dates, ricotta, rind, 2 tablespoons juice and chopped thyme in a small bowl. Season with salt and pepper. Stir to combine.
2. Unroll lamb (each will have 2 pieces once unrolled). Spread ricotta mixture over 1 piece of lamb from each loin. Top ricotta mixture with remaining pieces of lamb. Roll to enclose filling. Secure with unwaxed white kitchen string at 4cm intervals.
3. Place lamb in a flameproof baking dish. Lightly spray with oil and season with salt and pepper. Bake for 30 minutes or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes. Retain dish for making sauce (see Step 5).
4. Meanwhile, place pumpkin on a baking tray. Add oil and toss to coat. Season with salt and pepper. Bake with lamb for 35 minutes or until golden and tender.
5. Heat spread in baking dish over medium heat until melted. Add flour and cook, stirring, for 1 minute. Gradually stir in sherry, ½ cup (125ml) water and remaining juice and bring to the boil. Reduce heat and simmer, uncovered, for 2-3 minutes or until sauce boils and thickens.
6. Boil, steam or microwave green and yellow beans until just tender. Drain. Arrange pumpkin and beans around lamb. Serve with orange sauce and thyme.