Servings: 6 to 8
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is one of the best lamb dishes I have ever tasted! I marinated overnight and the herbs permeated the meat and it was so tender.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.