Leg of Lamb with Apricot-Orange Stuffing

Leg of Lamb with Apricot-Orange Stuffing
Photo by Alan Richardson


  • Grated zest of 1 orange
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, slivered
  • 1 rib celery, coarsely chopped
  • Lamb bones (optional)
  • Salt and freshly ground black pepper
  • 1-½ cups boiling water
  • + 8 more ingredients
    • 4 lb. butterflied leg of lamb
    • Sprig of fresh thyme (optional)
    • 1 Tbs. chopped fresh thyme or 1 tsp. dried thyme
    • Juice of 1 orange
    • ½ cup dried currants or raisins
    • 1 cup chopped dried apricots
    • 2 medium carrots, coarsely chopped
    • 1 cup dry red wine

Heat the oven to 425°F. In a medium-sized bowl, cover the apricots and currants with the boiling water. Set them aside to plump for about 20 minutes. Pierce the lamb all over with a thin-bladed knife and insert the garlic slivers into the holes. Season both sides of the lamb with salt and pepper....

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network