Leg of Lamb with Apricot-Orange Stuffing

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


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