Name: Roasted Lamb With Apple Apricot Stuffing
Yield: 4 servings
Ingredients: 1 None red onion, peeled and finely chopped; 2 tbsp olive oil; 1.75 oz dried apricots, roughly chopped; 1 None small apple, cored and grated; 2.75 oz fresh white breadcrumbs; None Handful mixed herbs, chopped; 1 None medium egg yolk; 1 None leg of lamb, boned (about 2 1/4 lbs); 4 None small red apples; 4 sprigs rosemary; 4 tbsp apricot jam; None None Thyme, to garnish; None None Flat leaf parsley, to garnish

Servings: persons

1 None red onion, peeled and finely chopped
2 tbsp olive oil
1.75 oz dried apricots, roughly chopped
1 None small apple, cored and grated
2.75 oz fresh white breadcrumbs
None Handful mixed herbs, chopped
1 None medium egg yolk
1 None leg of lamb, boned (about 2 1/4 lbs)
4 None small red apples
4 sprigs rosemary
4 tbsp apricot jam
None None Thyme, to garnish
None None Flat leaf parsley, to garnish

1
Preheat the oven to 350u00b0F. Saute the onion in 1 tbsp oil for 5 minutes, stirring occasionally, until soft. Remove from the heat. Add the apricots, grated apple, breadcrumbs and herbs; season well. Add egg yolk and mix to bind.
2
Push the mixture into the cavity in the lamb where the bone has been removed. Tie with string to secure, if necessary. Weigh the lamb to calculate the cooking time (25 mins/lb plus 20 mins).
3
Place lamb in a roasting pan. Rub with a little salt and remaining oil. Roast for calculated time less 45 minutes, basting occasionally. Pierce the apples with the rosemary sprigs and add to the pan; spoon the jam over the lamb and apples. Return to the oven for the final 45 minutes.
4
Transfer lamb and apples to serving dish; cover and leave to rest for 10 minutes. Make gravy with meat juices. Garnish lamb with herbs and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Roasted Lamb With Apple Apricot Stuffing

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