Apricot, Rosemary and Almond Stuffed Leg of Lamb
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Apricot, Rosemary and Almond Stuffed Leg of Lamb
Recipe by Michael Weldon
Serves – 4
Prep Time – 15 mins
Cook Time – 45 min - 1 hour
Ingredients
1 Coles Bone-in Lamb Leg Roast, butterflied
1 brown onion, caramelised (fried in a pan until golden and soft)
1 cup dried apricots, finely chopped
1 cup roasted almonds, roughly chopped
5 sprigs rosemary, leaves stripped and chopped
½ cup breadcrumbs
4 tbs butter, softened
Salt and pepper, to taste
Olive oil, for drizzling
Extra equipment: Butcher’s string
Method
In a bowl, combine the caramelised onion, dried apricots, roasted almonds, rosemary, breadcrumbs, softened butter, salt, and pepper. Mix everything thoroughly until it forms a cohesive stuffing mixture.
Lay the butterflied lamb leg flat on a clean surface or chopping board. Spread the stuffing mixture evenly across the centre of the meat, pressing gently to help it stay in place.
Carefully roll the lamb leg back into its original shape, encasing the stuffing. Use butcher's string to tie the roast at regular intervals, securing the stuffing in the centre and holding the shape firmly.
Season the surface of the lamb generously with salt and drizzle with olive oil. Place the stuffed lamb into a roasting tray, ensuring the seam side is down.
Preheat the oven to 160°C (fan-forced). Roast the lamb for 45 minutes to 1 hour, or until the internal temperature reaches 60°C for medium. If you prefer the lamb more well-done, roast it until the temperature is higher, according to your preference.
Once cooked, remove the lamb from the oven and cover it loosely with foil. Let the lamb rest for at least 10-15 minutes to allow the juices to redistribute throughout the meat.
After resting, carefully remove the butcher’s string. Carve the lamb into thick slices, ensuring each slice contains some of the delicious stuffing.
Serve warm with your favourite sides and a sauce, such as mint sauce or a light jus.
Enjoy this festive centrepiece with family and friends.
