Leg of Lamb with apricot and almond stuffing

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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!


1.5 hours


3 hours



Oven Temp

180ºC/ Gas Mark 4


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

  1. 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. 
  2. Spoon the stuffing into the gap where the bone has been removed. Tie the lamb joint neatly with string.
  3. 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)
  4. 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. 
  5. Remove from the oven, cover with tin foil and leave to stand for 20 minutes before serving.
  6. Sieve the juices into a saucepan, add the stock and boil rapidly until it reduces to a thin sauce.