Apricot Roast Lamb


INGREDIENTS

150g dried apricots, soaked in hot water for 1 hour or overnight
3 slices stale bread
50g pine nuts, toasted
1 tsp  Oregano Leaves
1 x 1.2kg rolled lamb shoulder or boned leg
1 tsp Rosemary Leaves
¼ cup apricot jam or mango chutney

METHOD

1. In a food processor blend the apricots, bread, pine nuts and oregano to form a rough stuffing paste.

 2. Roll out the lamb and sprinkle the rosemary onto the inside of the meat and rub in.

 3. Place the stuffing mix in the middle of the lamb and roll up. Set the rolled lamb on a piece of baking paper with foil underneath.

4. Wrap the foil and paper around then twist the ends to form a log.

 5. Place in a pre heated hot oven (200°C) oven for 1 hour. Open up the foil and paper and spread the jam or chutney over the outside of the lamb and return to the oven for a further 30 minutes or until golden.

15 Responses to “Apricot Roast Lamb”

  1. Mmmmmmm. Yum. Mmmmm!

  2. Now you’ve made me hungry! This looks really delicious. I made chili con carne today. How plain, how plain. But I had to do housework. I survived it all, even the chili. Now I want Apricot Roast Lamb. We do like lamb, but I usually buy shoulder chops on sale. Peasant food. You won’t hear me saying that it is just as tasty as Apricot Roast Lamb. Even the title makes me hungry.

  3. LOL, it really is so tasty and tender. I love chili con carne and have not had that in such a long time!! You have given me an idea of what to make tonight!! It’s raining and very cold (winter here) so that will be perfect!! Yummmm…Mwah x

  4. Interesting combination, I’d never have thought of it. Must taste sublime!

  5. It truly is sublime…and a regular… which I learnt, here in Australia. Roast Lamb with a twist!! It’s pouring with rain and so cold, would be perfect for dinner…but alas…my day has been crazy and that is the last thing I want to do now!! Instead…curry at the order of the day 🙂 ‘n Drukkie vir jou!! xx

  6. lifeinarecipe Says:

    While you long for our summer days, I am looking forward to fall so I can try your wonderful recipes when the weather is cooler. That being said, I think I am going to see about trying this one on the barbecue. By cooking it wrapped in the foil I think I should be able to pull it off. I have an ever growing stack of your recipes to try! 🙂

    • I think once the season change, you will have more time and my recipes will be more suitable. This one will work wonderful on the barbeque…I have tried that too…soft and very juicy!! Enjoy my friend and thanks for visiting. xxx

  7. !!!!!!! oh food vice !!!!!!!! ooo I do so love lamb and am always looking for new ways to cook it. Thank you.

  8. Oh, this is torture . . . another mouthwatering dish. We love the combo of lamb and apricot. Pure delight . . . I bet your friends love to be invited to your place for dinner. 🙂

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