Rolled roast lamb with Wensleydale, apricot and herb stuffing recipe | Sainsbury`s Magazine
Tangy Wensleydale cheese and nuggets of sweet apricot add a lovely flavour hit to this Easter-friendly lamb roast. Serve with crunchy roast potatoes and sautéed spring greens
Ingredients
- 1 boneless butterflied leg of lamb joint, about 750g
- 150g Wensleydale cheese
- 60g dried apricots, diced
- 25g panko dried breadcrumbs
- 1 medium egg, beaten
- 1 x 30g pack fresh mint, leaves picked
- 3 tbsp chopped parsley (about 1⁄2 x 30g pack)
- 1 x 400g bunch carrots, trimmed and scrubbed
- 3 tbsp vegetable oil
- 3 tbsp cider vinegar
- 1⁄2 tbsp caster sugar
- 500g leeks
More Like This
Roast Lamb with Hasselback Potatoes | Easter | Tesco Real Food
realfood.tesco.com
Roast Leg of Lamb Recipe With Rosemary and Apricot Stuffing | olivemagazine
olivemagazine.com
Herb-Crusted Roast Lamb Recipe: A Sunday Roast Classic!
hertaste.net
Spring Roast Lamb | MummyPages.ie
mummypages.ie
Slow roast leg of lamb with fennel recipe | Sainsbury`s Magazine
sainsburysmagazine.co.uk
Roast Lamb with Green Sauce recipe | Woolworths TASTE
taste.co.za
Leg of lamb with apricot and almond stuffing - Food4Life
food4life.org.uk
Herb-crusted Roast Lamb With Salsa Verde | Tesco Real Food
realfood.tesco.com