Roasted lamb with apricot and walnut stuffing

Mobile version Print

From: Good Food Bites

On TV Tonight

  • 20:00 - The Hairy Bikers' Food Tour of Britain - Aberdeenshire
  • 21:00 - The Hairy Bikers' Food Tour of Britain - Staffordshire
  • 22:00 - The Hairy Bikers' Food Tour of Britain - Argyll and Bute

This recipe is classed as intermediate

Rating 2.79 / 5 (24 votes)

Prep time:
15 min
Cook time:
30 min
Serves:
2

Ed Baines serves up roast lamb with a difference, flavouring it with a tasty apricot and walnut stuffing

Method

1. Preheat the oven to 180°C/gas 4.

2. Prepare the lamb by using a sharp knife to carefully open the fat away from the 'eye' but do not remove it.

3. In a bowl, mix together the breadcrumbs, walnuts, dried apricots, sage, garlic and butter. Season with salt and freshly ground pepper.

4. Spoon the apricot mixture into the gap between the meat and the fat and then tie the lamb with string to hold the stuffing in place. Place in a roasting tray.

5. Roast the lamb for 30 minutes, remove from the oven and allow to rest in a warm place.

6. Slice and serve with baby carrots, broccoli florets, small roast potatoes and gravy, if you wish.

Ingredients

Ingredients

  • 450 g middle neck and best end of lamb, untrimmed but cut and rolled for noisettes
  • 2 tbsp breadcrumbs
  • 25 g chopped walnuts
  • 25 g dried apricots, soaked in brandy, then chopped
  • 5 sage leaves, finely chopped
  • 1 clove garlic, finely chopped
  • 50 g unsalted butter
  • black pepper

To serve


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register