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Butterfly Leg of Lamb Stuffed with Apricot, Herbs and Pistachios

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SERVES: 2-3 | PREPARE: 20 mins | COOK: 1 hour (6 hours marinading)

Prepare

Start by placing the chopped apricots to soak in boiling water.

Place the mint, parsley, rosemary and pistachio’s in a food processor and blitz until the pistachios have broken up into smaller pieces. Now add the garlic, Dijon mustard, apricots and season well, blitz again until smooth adding the olive oil gradually.

Lay the piece of meat on a chopping board and cover with a large piece of baking paper. Pound the meat with a rolling pin or meat mallet until the piece become thinner and easier to roll, keeping it in a rectangular shape.

Smother the herb paste on the meat, working it into any nooks and cranny’s,

keeping some back to rub onto the outside of the meat. Now roll the meat and tie at 1 inch intervals with kitchen twine. Rub the outside of the meat with the remaining paste, then roll in cling film and refrigerate for 6 hours or overnight.

Take the meat out of the fridge an hour before you intend to cook it and preheat the oven to 170C fan.

Pop the lamb in a roasting dish and place in the oven for 35 minutes, or 45 minutes if you like your lamb well done. Take out of the oven and allow to rest for 20 minutes before carving. Serve with your favourite Sunday roast goodies.

Recipe devised by @claudialicious, for more recipes please check out her website: Claudialicious or visit www.claudialicious.co.uk

Ingredients

500g butterfly leg of lamb from Rhug Estate

3 tbsp mint, chopped

2 tbsp parsley, chopped

1 sprig of rosemary, chopped

30g pistachios

2 cloves of garlic, minced

1 tbsp Dijon mustard

6 dried apricots, diced and soaked in boiling water for 5 minutes

2 tbsp olive oil

Salt & pepper

Enjoy With

Montessu 2014

Colour: deep ruby red.
Perfume: intensely fruity with a liquorice finish.
Taste: an elegant wine with a full mouth.

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