Apricot Stuffed Lamb

New.Wife's picture

Jan. 10, 2012


Lamb shoulder 4 Pound , boned with pocked for stuffing
Ground coriander 1 Teaspoon
For stuffing:
Vegetable oil 2 Tablespoon
Onion 1 , finely minced
Cooked long grain rice 1 Cup (16 tbs)
Dried apricots 1/4 Pound , soaked overnight, drained and chopped
Orange 1 Large , rind grated finely
Ground coriander 1 Tablespoon
Salt To Taste
Pepper To Taste
Apricot halves 1/4 Cup (4 tbs) (For Garnish)
Mint sprig 1 (For Garnish)



1) Preheat oven to temperature of 400 degrees.


2) To prepare the stuffing, in a saucepan, heat the oil and add the onion. Cook gently for about 5 minutes till the onion is tender and lightly colored.

3) Take the pan off the heat and add all the remaining ingredients. Season well and mix thoroughly.

4) Open out the lamb and lay it on a board or work surface with the skin side down.

5) Sprinkle the meat with the coriander and season to taste.

6) Into the boned cavity, spoon the stuffing, packing it in properly.

7) Over the stuffing, fold the 2 long sides of the lamb so that they overlap and form into a neat roll. Tie the stuffed rolled lamb with fine string at appropriate intervals.

8) In a roasting pan, place the lamb and roast it in the preheated oven for about 30 minutes. Reduce the heat to 350 degrees and roast for another 90 minutes, till the lamb is sot and thoroughly cooked,

9) Take off the string and put the lamb on a warmed serving dish. Leave in a warm place for about 10 minutes.


10) Carve the lamb into slices and use mint sprigs and apricot halves to garnish.


11) Serve the lamb right away, while it is still hot. A gravy can be made from the pan juices and served alongside the dish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 150 Minutes
Ready In: 150 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1415Calories from Fat 935

 % Daily Value*

Total Fat 104 g160%

Saturated Fat 42 g210%

Trans Fat 0 g


Sodium 379 mg15.79%

Total Carbohydrates 40 g13.3%

Dietary Fiber 6 g24%

Sugars 22 g

Protein 80 g160%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet