Apricot-and-Herb-Stuffed Leg of Lamb

Apricot-and-Herb-Stuffed Leg of Lamb
Photo by Scott Phillips


  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • ¼ cup dry white wine or dry vermouth
  • 1 Tbs. Dijon mustard
  • 1 3-½- to 4-½-lb. boneless leg of lamb
  • 3 medium cloves garlic, peeled
  • 1 cup lower-salt chicken broth
  • ½ cup loosely packed fresh mint leaves
  • + 4 more ingredients
    • 1 Tbs. chopped fresh rosemary
    • 1/3 cup small-diced dried apricots
    • Kosher salt and freshly ground black pepper
    • 3 Tbs. extra-virgin olive oil

In a small bowl, cover the apricots with 1/4 cup boiling water; let soak for 5 minutes. Meanwhile, pulse the garlic, parsley, mint, rosemary, mustard, 3/4 tsp. salt, and 1/4 tsp. black pepper in a food processor until coarsely chopped. With the machine running, add the olive oil, and process to ...

View full recipe at Fine Cooking


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