Leg of lamb with apricot and almond stuffing
Create flavorful lamb stuffed with apricots, almonds, and herbs, then glaze with honey for a delicious roast dish.
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Cooking tools:
- Food processor
- Roasting rack
- Roasting pan
- Fine-mesh sieve
- Butcher's twine
- Kitchen scale
- Measuring cup
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Spoon
- Aluminum foil
Ingredients
- 2-3 kg Northern Ireland Farm Quality Assured boned leg of lamb
- 250 g Dried apricots
- 1 Orange
- 1 Onion
- 1 Garlic clove
- 1 Small handful fresh parsley
- 1 Small handful fresh mint
- 2 x 15 ml (2 tbsp) Olive oil
- 120 g Bread
- 2 x 15 ml (2 tbsp) Ground almonds
- 1 x 15 ml (1 tbsp) Clear honey
- 500 ml Water
- 1 x Reduced salt lamb stock cube
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