Lamb Roast With Apricot Stuffing Recipe

Name: Lamb Roast With Apricot Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Stuffing; 1/4 cup mixed basmati and wild rice; 3 tbsp vegetable oil; 1 None red onion, peeled and chopped; 1 clove garlic, peeled and crushed; 2.5 oz dried apricots, chopped; 1 None orange, grated rind and juice; 3 tbsp cilantro, chopped; None None Lamb; 1 None leg of lamb (about 4 lbs), boned; 3 tbsp medium curry paste; 1 inch piece ginger, peeled and finely chopped; 2 tsp coriander seeds, crushed; 1 tsp cumin seeds; 1/2 tsp turmeric; 8 oz baby eggplants; 3 None small red onions, cut into wedges; 6 None small tomatoes; 1 tbsp cornstarch

Servings: persons

None None Stuffing
1/4 cup mixed basmati and wild rice
3 tbsp vegetable oil
1 None red onion, peeled and chopped
1 clove garlic, peeled and crushed
2.5 oz dried apricots, chopped
1 None orange, grated rind and juice
3 tbsp cilantro, chopped
None None Lamb
1 None leg of lamb (about 4 lbs), boned
3 tbsp medium curry paste
1 inch piece ginger, peeled and finely chopped
2 tsp coriander seeds, crushed
1 tsp cumin seeds
1/2 tsp turmeric
8 oz baby eggplants
3 None small red onions, cut into wedges
6 None small tomatoes
1 tbsp cornstarch

1
Prepare the stuffing: Cook rice in boiling water for 15-20 mins until tender. Drain; rinse well; drain again.
2
Heat 2 tbsp oil in a frying pan add the onion and garlic. Cook, stirring, for 3 mins until soft. Add the apricots to pan with orange rind and juice; cook for 3 mins. Stir in the rice and cilantro. Season to taste and mix well. Leave to cool completely.
3
Prepare the lamb: Preheat the oven to 375u00b0F. Lay lamb out flat on a work surface and spoon the rice mixture down the middle. Roll up the lamb, starting from a short end, to form a neat roll. Secure with string.
4
Mix the remaining oil with the curry paste, ginger and spices. Spread over the lamb. Place in a roasting pan and cover with foil. Roast for 1 hr, then remove the foil. Sprinkle the eggplants, onion wedges and tomatoes around the lamb; roast for another 40 mins until tender. Transfer the lamb and vegetables to a serving platter and keep warm.
5
Set the roasting pan on the stovetop. Skim off most of fat from pan. Add 1 3/4 cups water and ring to a boil. Blend cornstarch with a little water to make a smooth paste. Add to the pan and whisk until the gravy boils and thickens. Pour into a gravy boat. Carve the lamb; serve with the gravy and vegetables.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: None None Stuffing, 1/4 cup mixed basmati and wild rice, 3 tbsp vegetable oil, 1 None red onion, peeled and chopped, and more.

Yes, Lamb Roast With Apricot Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Roast With Apricot Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions