This aromatic stuffed lamb is a winner at every meal occasion.
Ingredients
- 1/3 cup finely chopped dried apricots
- 1/3 cup finely chopped dried apple
- 1/4 cup orange juice
- 40g butter
- 1 medium brown onion, finely chopped
- 1 1/2 cups fresh breadcrumbs
- 1/3 cup pistachio kernels, toasted, finely chopped
- 2 tablespoons finely chopped fresh rosemary leaves
- 1.4kg easy-carve lamb leg
- 1 tablespoon olive oil
- Salad leaves, to serve
Method
- Step 1Combine fruit and juice in a bowl. Set aside for 20 minutes. Preheat oven to 200°C/180°C fan-forced.
- Step 2Melt butter in a medium frying pan over medium heat. Add onion. Cook, stirring, for 2 minutes or until soft. Stir in breadcrumbs, pistachio kernels and rosemary. Cook for 1 minute or until breadcrumbs are golden. Remove from heat. Stir in fruit mixture.
- Step 3Untie lamb. Unroll. Place lamb, skin-side down, on a board. Press pistachio mixture along centre of lamb. Roll up to enclose filling. Tie lamb at 4cm intervals with kitchen string to secure. Place lamb in a large baking dish. Rub with oil. Season with salt and pepper.
- Step 4Roast for 1 hour for medium or until cooked to your liking. Remove from oven. Cover loosely with foil. Stand for 15 minutes. Thinly slice. Serve with salad leaves.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1996 kj
Energy
26g
Fat Total
10g
Saturated Fat
3g
Fibre
42g
Protein
146mg
Cholesterol
274mg
Sodium
9g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need unwaxed kitchen string.
- Author: Cathie Lonnie
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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