Leg of Lamb with Apricot-Orange Stuffing

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


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

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


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