Apricot and Herb Stuffed Leg of Lamb(2) | Aussie Beef & Lamb | Malaysia
Rolling the lamb around the filling means you get some of those bright flavors in just about every bite. For the best flavor, stuff the lamb the day before you roast it. Garnish the platter of lamb...
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 and 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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