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Apricot and nut-stuffed leg of lamb

Name: Apricot and nut-stuffed leg of lamb
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6
Ingredients: 1.5-2kg boneless lamb leg, butterflied; 2 tbs olive oil; 2/3 cup (50g) fresh breadcrumbs; 1/3 cup (50g) pine nuts, toasted; 1/3 cup (50g) pistachios, lightly crushed; 2/3 cup (100g) roughly chopped dried apricots; Finely grated zest of 1 lemon; 2 garlic cloves, crushed; 1 handful flat-leaf parsley leaves, finely chopped; 1/2 tsp ground cumin; 1 tbs olive oil (optional)

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30m

1h 15m

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"What I like about this dish now, being an Australian, is the idea of a traditional roast lamb for Sunday lunch with exotic Middle Eastern flavours." Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)

1.5-2kg boneless lamb leg, butterflied
2 tbs olive oil

Stuffing

2/3 cup (50g) fresh breadcrumbs
1/3 cup (50g) pine nuts, toasted
1/3 cup (50g) pistachios, lightly crushed
2/3 cup (100g) roughly chopped dried apricots
Finely grated zest of 1 lemon
2 garlic cloves, crushed
1 handful flat-leaf parsley leaves, finely chopped
1/2 tsp ground cumin
1 tbs olive oil (optional)

Method

1.

Preheat the oven to 180°C and bring the lamb to room temperature.
2.

For the stuffing, combine all the ingredients in a large bowl. Lay the lamb out on a work surface and spread the stuffing all over it. Roll up lamb lengthways and tie securely with kitchen string.
3.

Heat the oil in an ovenproof frypan or flameproof roasting pan over medium-high heat. Cook the lamb for 2-3 minutes each side until browned.
4.

Transfer the pan to the oven and cook for 1 hour for medium. Remove the lamb from the oven, rest, loosely covered with foil in a warm place for 20 minutes. Carve and serve.