Our favourite recipes

Lamb roast with apricot stuffing

preparation time: 20 minutes
cooking time: 60 minutes
serves: 6
 

ingredients:

• 1 kg lamb boned shoulder or leg roast
• 800g kent pumpkin, unpeeled, deseeded, cut into 4cm cubes
• 1 large red onion, halved, each half cut into 3 wedges
• 4 zucchini, halved lengthways, cut into 3cm-thick pieces
• 2 garlic bulbs, unpeeled, halved horizontally
• 2 tbs fresh lemon juice
• 2 tsp olive oil

Apricot stuffing:
• 70g (1/3 cup) couscous
• 50g dried apricots, coarsely chopped
• 80ml (1/3 cup) boiling water
• 1 egg white
• 2 tbs shredded fresh mint
• 1 tbs pine nuts
• 2 tsp finely grated lemon rind

Method:

1. Preheat oven to 180°C. Place the pumpkin, onion, zucchini and garlic in a roasting pan. Drizzle over lemon juice and oil. Season with salt and pepper.

2. To make the stuffing, place the couscous and apricot in a heatproof bowl. Pour over the boiling water while stirring with a fork. Cover and set aside for 5 minutes or until the liquid has absorbed. Use a fork to separate grains. Add the egg white, mint, pine nuts and lemon rind and stir to combine.

3. Place lamb roast on a clean work surface. If using a boned shoulder roast open so it sits flat skin side down. Place the stuffing along the centre of the roast. Roll up the lamb to enclose the filling. Use kitchen string to tie at regular intervals to secure. If using boned leg roast stuff roast with apricot filling and secure at ends. Place on the vegetables in the roasting pan. Rub lamb with oil and season with salt and pepper.

4. Roast in oven for 60 minutes for medium or until cooked to your liking. Transfer the lamb to a plate. Cover with foil and set aside for 5 minutes to rest.

5. Serve and enjoy!