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Roast Leg of Lamb with Apricot Stuffing Recipe

Yield: 8 Servings


1 Leg of Lamb, 4 lbs.
2 cups Wine, white or red
1 Tlb. Rosemary, dried, crushed
1 Tlb. Garlic, clove, minced
2 Tlb. Olive oil, extra virgin
2 Tlb. Red wine vinegar
To Taste,  Salt
To Taste, Black pepper
1 cup Dried Apricots
3 cup Fresh white bread crumbs
1 Celery stalk, medium dice
2 oz. Onion, yellow, medium dice
1  Garlic clove, minced
¼ cup Butter melted
To Taste. Poultry seasoning
To Taste, Dried Thyme,
To Taste,  Salt
To Taste, Black pepper


  1.  Place lamb in a food storage bag and cover with wine, olive oil, vinegar, rosemary,  garlic,  salt and pepper. Refrigerate lamb up to 3 days.
  2. To make the stuffing: cover apricots with water and bring to a boil and remove from heat and let stand 10 minutes. Drain and coarse chop. In a large saute pan, over medium-high heat cook the onion, celery and garlic in butter until tender.
  3.  In a mixing bowl, combine the apricots, bread crumbs, vegetables , butter, poultry seasoning, thyme and salt and pepper.
  4. Drain lamb and pat dry. Lay out flat. Place stuffing over meat and tightly roll up. Tie the meat with butchers string.
  5. Place meat fat side up in a roasting pan with 2 Tbs oil in the bottom of pan.
  6. Roast 425F for 10 minutes and reduce heat to 325F and roast with meat thermometer to desired temperature.
  7.  Remove from oven, cover with aluminum foil and let rest for 10 minutes.
  8. Slice roast into ½ inch slices.  Serve with well-seasoned spring peas and horseradish mashed potatoes.