My Recipe Box

Apricot-and-Herb-Stuffed Leg of Lamb

RATE IT

Serves 6 to 8

  • Make the menu:
    A Taste of Spring Menu
  • by from Fine Cooking
    Issue 140

Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you roast it. Garnish the platter of lamb with some of the same herbs from the filling, if you like.

  • 1/3 cup small-diced dried apricots
  • 3 medium cloves garlic, peeled
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 1 3-1/2- to 4-1/2-lb. boneless leg of lamb
  • 1 cup lower-salt chicken broth
  • 1/4 cup dry white wine or dry vermouth

In a small bowl, cover the apricots with 1/4 cup boiling water; let soak for 5 minutes.

Meanwhile, pulse the garlic, parsley, mint, rosemary, mustard, 3/4 tsp. salt, and 1/4 tsp. black pepper in a food processor until coarsely chopped. With the machine running, add the olive oil, and process to a thick paste. Drain the apricots and stir them in.

Lay the meat flat and pat dry with paper towels. Trim any excess fat. If there are portions that are much thicker than others, butterfly the thicker portions of the lamb to make it evenly thick. Lightly pound the lamb with a meat mallet, if necessary, to further even it out and make it roughly rectangular in shape. Season lightly with salt and pepper.

Spread the herb paste over the lamb, using your fingers to work it into any crevices. Starting at one short end, roll the lamb up tightly, making sure to roll the meat so slices will cut across the grain. Tie the roll snugly at 1-inch intervals with kitchen twine. For a more compact shape, tie the roast lengthwise with a piece of twine. If there is any herb paste left on the work surface, rub it on the outside of the lamb. Wrap the lamb well in plastic wrap and refrigerate for at least 8 and up to 24 hours.

Let the lamb sit at room temperature for about 1 hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.

Unwrap the lamb, transfer it to a small, flameproof roasting pan, and roast until an instant-read thermometer inserted into the center of the meat reads 125°F to 135°F for medium rare, 45 minutes to 1-1/4 hours; begin checking early. Transfer to a cutting board, tent with foil, and let rest for 20 to 30 minutes.

Meanwhile, add the chicken broth and wine to the roasting pan. Simmer over medium heat, scraping up any pan drippings and stirring frequently, until slightly reduced, about 4 minutes.

Cut the lamb into 1/2-inch-thick slices, snipping away the twine as you go, and transfer to a platter. Add any juice from the cutting board to the roasting pan. Strain the jus, and season to taste with salt and pepper. Serve the lamb with the jus.

nutrition information (per serving):
Calories (kcal): 320, Fat (kcal): 14, Fat Calories (g): 130, Saturated Fat (g): 4, Protein (g): 39, Monounsaturated Fat (g): 8, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 1, Sodium (g): 250, Cholesterol (g): 115, Fiber (g): 1,

Photo: Scott Phillips

Wonderful recipe! Tender, tasty and just the right amount of spice.

A very nice recipe! My company enjoyed it and even made nice leftovers. I added some cornstarch to the gravy at the end. I am tempted to buy a leg of lamb when it's on sale, stuff and roll it and then freeze it!

Husband and I made this for Easter dinner. Outstanding recipe and very easy to put together. I can't believe how good this was and I don't even like apricots. Used leftovers for sandwiches. All that was needed was mayonnaise. The herbs did the rest. We posted the results on facebook. Awesome.

I made this for Easter dinner last week and it was out of this world. I don't think I've ever made a better meal!!! I typically put my own spin on recipes but I followed this one to the letter (ok, I didn't actually measure the stuffing ingredients!) and it was a huge hit. Will definitely be making this again!

This was the best leg of lamb we have ever enjoyed for Easter. I loved the mint flavour throughout the meat. Absolutely delicious.

Great recipe! I modified the au jus into a gravy by adding some flour and whisking. The fresh herbs give a very fresh flavour to the lamb. I made for the family for a Sunday night dinner but will make this for company next time.

Cookbooks, DVDs & More