Mitzismezze · Recipes

Leg of Lamb stuffed with Apricots

This recipe requires a boned left of lamb so ask your butcher to remove the bone for you if you are reluctant to give it ago yourself. I’d recommend trying it yourself as it isn’t difficult and there are some really helpful and easy Youtube videos to guide you. The stuffing was delicious and not a morsel was left. Delicious.


1.2kg leg of lamb, boned

2 cloves of garlic, sliced

2 rosemary, sprigs

Olive oil, for drizzling

Sea salt and pepper

½ onion, finely chopped

½ celery stalk, finely diced

120g finely chopped diced apricots

100g shelled walnuts, chopped

2 tbsps. of chopped fresh mint

2 tbsps. of chopped fresh parsley

¼ tsp. of ground cardamom

¼ tsps. of ground ginger

¼ tsp. of ground cinnamon

¼ tsp. of ground allspice

¼ tsps. of ground nutmeg

Salt and pepper

2 tbsps. of pomegranate seeds

2 tbsps. of chopped fresh parsley


Preheat the oven to 1800C. Put the onion, celery, apricots, walnuts, mint, parsley and ground spices into a bowl, mix well and season with salt and pepper. Lay the lamb flat on a board, skin side down and season well with salt and pepper. Spoon the stuffing onto the lamb, roll up the meat and tie securely with kitchen string. Season again with salt and pepper. Make slits in the skin of the lamb and slide the garlic slices into them. Put the lamb into a roasting tray, lay the rosemary springs onto and drizzle with olive oil. Roast, basting halfway through the cooking time. Cook for 50 minutes if you like your lamb rare or for 1 hour 10 minutes for medium. Remove the lamb from the oven, wrap in foil and let rest for 10 minutes. Transfer the lamb to a serving dish sprinkle with pomegranate seeds and chopped parsley and serve immediately. 

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