Grilled Apricot-stuffed Leg of Lamb

Grilled Apricot-stuffed Leg of Lamb
Photo by Thomas J. Story


  • 5 garlic cloves, roughly chopped
  • 1 ¼ to 1 3/4 cups dried apricot halves, preferably Blenheim
  • 1 tablespoon coarse kosher salt, divided
  • 2 small onions, roughly chopped (about 2 1/2 cups)
  • 1 boneless leg of lamb (4 to 5 lbs.) butterflied and trimmed of excess fat
  • ½ cup plus 3 tbsp. olive oil, divided
  • 2 tablespoons ras el hanout (see Notes)

1. Unfold lamb, rinse, and pat dry. Slash 1/2-in.-deep cuts about 1 in. apart all over both sides of lamb. Season all over with 1 1/2 tsp. salt. Put in a baking dish just large enough to hold meat when unfolded.2. Pour 1/2 cup water and 1/2 cup olive oil into a blender; add onions, garlic, ras el...

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