Farm Quality Assured

The Natural Choice For Beed & Lamb

Sign Up - Subscribe to receive email updates on new recipes, competitions and news every month.

Click Here

Recipes Choose a category

BeefLamb
Show all recipes
Special occasion
Everyday
Simple
Meals in minutes
BBQ / Grills
Spice it up!
Roasts / Pastries
How to Videos

Recipe Choice

Leg of Lamb with apricot and almond stuffing

If you love a leg of lamb then this one is stuffed to perfection with juicy apricots and almonds. Full of flavour and glazed with honey, it’s the roast that will be on everyone’s lips!


Serves 8
Prep Time 1.5 hours
Cooking Time 3 hours
Oven temperature Pre-heat to 180ºC/350ºF/gas mark 4

Always wash your hands after handling raw meat


Ingredients:

  • 5-6 lb. (2-3kg) Northern Ireland Farm Quality Assured leg of lamb

Apricot and almond Stuffing

  • 250g ready to eat dried apricots, roughly chopped
  • The juice of one orange (100mls)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 30mls olive oil
  • 1 small handful of chopped fresh parsley leaves
  • 1 small handful of chopped fresh mint leaves
  • 120g bread, made into breadcrumbs
  • 30g ground almonds
  • Salt and pepper

To finish off

  • 1 tbsp. clear honey
  • ½ pint of lamb stock

Method:

Soak the apricots in orange juice for 1 hour to soften. Fry the onion in olive oil until it is soft, then add the garlic and fry for a minute, add to the parsley, mint, apricots in orange juice, breadcrumbs, ground almonds and mix until well combined. Spoon the stuffing into the gap where the bone has been removed. Tie the lamb joint neatly with string.
Put the meat on a rack in a roasting tin, place above the centre of the oven and cook allowing 25 minutes per 1lb (500g)

Thirty minutes before end of cooking time, lift the meat from the tin and skim off the fat. Replace the meat and spread the honey over the surface. Return to oven to complete the cooking time. Remove from the oven, cover with tin foil and leave to stand for 20 minutes before serving.
Sieve the juices into a saucepan, add the stock and boil rapidly until it reduces to a thin sauce.