Leg of Lamb with Apricot Stuffing

Lamb with Apricot
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Eating a lamb dish on Easter Sunday is a truly British tradition! We decided to stuff a boneless leg of lamb with all things we love for our Easter centrepiece! This recipe shows you how to make a small roast that serves three – but if you are cooking for a crowd the recipe can also be easily adjusted. Read on to see how to make our Leg of Lamb with Apricot & Herb Stuffing!

What is Easter all about at Somebody Feed Seb? Easter for us is not about chocolate. It’s about eggs, that we colour using onion skins to create little pieces of art. It’s about cooking a new lamb dish every year. And it’s about playing board games with the family with a big pot of tea and some baked treats on the table.

Easter Eggs

There will be just the two of us (plus our Golden Retriever Sawyer) this year, but this doesn’t mean we will compromise on the Easter dishes that we cook. We’ll just make smaller portions! After all, we have a lot to celebrate this spring: Seb has had some great successes with his photography, I have almost finished my degree and life is starting (slowly but steadily) to take shape again after a long year of pandemic.

I hope you can also find great things to celebrate this Easter, be it your achievements of the previous months, or new beginnings.

How to Make our Herby Apricot Stuffed Leg of Lamb?

Day 1:

Approx. 24 hours before cooking your lamb, marinate the meat. Place the lamb flat in a large bowl/ plate skin side down. Using a sharp knife, deeply slash the flesh a few times, but don’t go through the skin.

Pour the white wine and oil all over. Add the onions, garlic, bay leaf and rosemary sprig. Roll it up and pop it into a large zip lock bag. Then pour the remaining marinade into the bag and seal. Place the bag in a bowl or a box and place it in the fridge to marinate for 24 hours.

Lamb with Apricots

Day 2:

Preheat the oven to 200°C Fan. Mix the chopped herbs, breadcrumbs, apricots, onions and pecans/walnuts in a large bowl and season with salt and pepper. Add a tbsp of white wine and mix well.

Get the marinated lamb our of the fridge. Spread the herby apricot stuffing on the flesh-side of the lamb leg. Roll it to seal the stuffing. Then tie the lamb joint with butchers twine (bakers string).

Place the lamb joint in a roasting tray seam side down. Pour the rest of the marinade over the lamb together with the onions, garlic and herbs. Drizzle the top with some olive oil and season with salt and pepper. Roast for 30 minutes, then turn the oven down to 160° C Fan and cook for another 15-20 minutes. The internal temperature should be 65-70°C.

Lamb with Apricots

Take the lamb roast out of the oven and cover with a large sheet of foil. Let it rest for approx. 15 minutes before carving.


We will be serving our lamb this year with Spring Greens in Thyme & Lemon Butter Sauce and Cheesy Potato Stacks. We also have plenty of suggestions for you for festive Easter Desserts:

Lamb with Apricot

Leg of Lamb with Herby Apricot Stuffing

Eating a lamb dish on Easter Sunday is a truly British tradition! We decided to stuff a boneless leg of lamb with all things we love for our Easter centre piece! This recipe shows you how to make a small roast – just for two – but if you are cooking for a crowd the recipe can also be easily adjusted. Read on to see how make our Leg of Lamb with Apricot & Herb Stuffing!
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Prep Time 20 mins
Cook Time 50 mins
Resting Time: 15 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine British, Easter
Servings 3 -4 people
Calories 440 kcal

Equipment

  • Butcher's Twine
  • Small Roasting Tray

Ingredients
 
 

  • 550 g boneless (butterflied) lamb leg

For the Marinade:

  • 25 ml olive oil
  • 50 ml dry white wine
  • 1 garlic cloves sliced into 4
  • 1 bay leaf
  • ½ red onion cut into wedges
  • 1 rosemary sprig
  • salt & pepper

For the Stuffing:

  • 10 g parsley finely chopped
  • 5 g sage finely chopped
  • 5 g rosemary finely chopped
  • 20 g breadcrumbs
  • 30 g dried apricots chopped
  • ½ red onion finely chopped
  • 20 g walnuts or pecans toasted and chopped
  • 1 tbsp white wine
  • 2 tbsp olive oil

Instructions
 

Day 1:

  • Approx. 24 hours before cooking your lamb, marinate the meat. Place the lamb flat in a large bowl/ plate skin side down. Using a sharp knife, deeply slash the flesh a few times, but don't go through the skin.
  • Pour the white wine and oil all over. Add the onions, garlic, bay leaf and rosemary sprig. Roll it up and pop into a large zip lock bag. Then pour the remaining marinade into the bag and seal. Place the bag in a bowl or a box and place in the fridge to marinate for 24 hours.

Day 2:

  • Preheat the oven to 200°C Fan. Mix the chopped herbs, breadcrumbs, apricots, onions and pecans/walnuts in a large bowl and season with salt and pepper. Add a tbsp of white wine and mix well.
  • Get the marinated lamb our of the fridge. Spread the herby apricot stuffing on the flesh-side of the lamb leg. Roll it to seal the stuffing. Then tie the lamb joint with butchers twine (bakers string). If unsure, see the details above.
  • Place the lamb joint in a roasting tray seam side down. Pour the rest of the marinade over the lamb together with the onions, garlic and herbs. Drizzle the top with some olive oil and season with salt and pepper. Roast for 30 minutes, then turn the oven down to 160° C Fan and cook for another 15-20 minutes. The internal temperature should be 65-70°C.
  • Take the lamb roast out of the oven and cover with a large sheet of foil. Let it rest for approx 15 minutes before carving.

Nutrition

Calories: 440kcalCarbohydrates: 18gProtein: 27gFat: 28gSaturated Fat: 5gCholesterol: 74mgSodium: 127mgPotassium: 603mgFiber: 3gSugar: 8gVitamin A: 698IUVitamin C: 9mgCalcium: 74mgIron: 4mg
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Lamb with Apricots

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