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!
Small Roasting Tray
- 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
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.
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.
Calories: 440kcalCarbohydrates: 18gProtein: 27gFat: 28gSaturated Fat: 5gCholesterol: 74mgSodium: 127mgPotassium: 603mgFiber: 3gSugar: 8gVitamin A: 698IUVitamin C: 9mgCalcium: 74mgIron: 4mg