Spring lamb recipe | Roast Lamb with Apricots

Roast Lamb with Apricots


Spring has sprung!
Celebrate with
tender spring lamb.

Inspired by the Herdwick sheep grazing on the Lakeland hills, this recipe using saddle of lamb was devised for a country house hotel in Cumbria as their signature dish. This is a modern, simplified version of that dish.

Roast Lamb with Apricots

Cooking time – 13⁄4 hours plus standing
Calories per portion – 499 Kcal
Fat per portion – 24g of which saturated – 11.3g
Serves – 8

Leg of lamb 1.8kg (4lb), or shoulder, boned out
Salt and freshly ground black pepper
Spinach leaves 110g (4oz)
Ready-to-eat dried apricots 175g (6oz), chopped
Onion 1, peeled and finely chopped
Breadcrumbs 75g (3oz)
Chopped mint 2 tbsp fresh or 1–2 tsp dried
Egg 1, beaten
Olive oil
Lamb or vegetable stock 300ml (½ pint)
Port 150ml (¼ pint)
Cornflour or gravy granules
Mint sprigs to garnish

1 Preheat the oven to 200°C/400°F/Gas 6. Flatten the lamb as best you can, check for tough tendons or bones and remove them. Season well. Wash the spinach leaves and then put them in a large pan over a fairly high heat and let them wilt down for a minute. Cut out thick stalks. Arrange half the leaves to cover the inside of the lamb.

2 To make the stuffing, in a bowl mix the chopped apricots, onion, breadcrumbs, mint and just enough egg to make a light stuffing. Spread the mixture over the spinach layer on the lamb then cover with the rest of the spinach leaves. Roll it up, securing with string.

3 Put the stuffed lamb in a roasting tin, sprinkle with a little oil and seasoning. Cover with foil and cook for 90 minutes. Remove the foil and cook another 15 minutes to brown the meat. Leave to stand, wrapped in the foil, for 10 minutes before carving.

4 Bring the lamb stock and port to the boil in a saucepan and reduce it by a third. Add any meat juices from the roasting tin without adding too much fat. Thicken with cornflour or gravy granules. Serve with roast potatoes and parsnips together with some green vegetables and mint sprigs to garnish.

Recipe taken from Around Britain.









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