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.

No additional tips available.

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

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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.

Lamb Roast With Apricot Stuffing

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