Eating lamb roast 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 Easter roast that serves 3-4 - but if you are cooking for a crowd the recipe can also be easily adjusted. Read on to see how to make our Apricot Stuffed Leg of Lamb!
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 with everything inside and pop it into a large zip lock bag. Then pour the remaining marinade into the bag and seal. Alternatively, pop it into an airtight box. Leave the lamb to marinate in the fridge 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 oil and mix well.
Take the marinated lamb out 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 the butcher's twine (baker's 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 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.
For serving suggestions and sides dishes to pair with the Easter Leg of Lamb, have a look in the text above.
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