Apricot and Herb Stuffed Leg of Lamb | Aussie Beef & Lamb | Malaysia
Get ready for a taste explosion with our stuffed lamb recipe! Made with a savoury blend of dried apricots, garlic, parsley, mint, and rosemary, this lamb roast is a crowd-pleaser. So, grab your twine...
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Cooking tools:
- Food processor
- Mixing bowl
- Kitchen scale
- Paper towel
- Meat tenderizer
- Butcher's twine
- Plastic wrap
- Oven
- Instant-read thermometer
- Flameproof roasting pan
- Cutting board
- Aluminum foil
- Saucepan
- Fine-mesh sieve
- Serving platter
- Measuring cup
- Measuring spoon
- Chef's knife
- Spoon
- Offset spatula
- Refrigerator
- Stove
Ingredients
- 1/3 cup small-diced dried apricots
- 3 medium cloves garlic, peeled
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup loosely packed fresh mint leaves
- 1 Tbs. chopped fresh rosemary
- 1 Tbs. Dijon mustard
- Kosher salt
- freshly ground black pepper
- 3 Tbs. extra-virgin olive oil
- 1 3-1/2- to 4-1/2-lb. boneless leg of lamb
- 1 cup lower-salt chicken broth
- 1/4 cup dry white wine or dry vermouth
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