Name: Roast lamb with apricot stuffing
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Cuisine: holiday
Ingredients: 800g kent pumpkin, unpeeled, deseeded, cut into 4cm pieces; 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; 42.00 gm fresh lemon juice; 9.20 gm olive oil; 2 (about 500g each) Trim Lamb mini round roasts; 70g (1/3 cup) couscous; 50g dried Turkish apricots, coarsely chopped; 80ml (1/3 cup) boiling water; 1 egg white; 40.00 ml shredded fresh mint; 20.00 ml pine nuts; 2 tsp finely grated lemon rind

Roast lamb with apricot stuffing

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Succulent Middle Eastern lamb roast - perfect for a flavorful, healthy Australia Day feast that pleases the whole family.

Ingredients:

800g kent pumpkin, unpeeled, deseeded, cut into 4cm pieces
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
42.00 gm fresh lemon juice
9.20 gm olive oil
2 (about 500g each) Trim Lamb mini round roasts
70g (1/3 cup) couscous
50g dried Turkish apricots, coarsely chopped
80ml (1/3 cup) boiling water
1 egg white
40.00 ml shredded fresh mint
20.00 ml pine nuts
2 tsp finely grated lemon rind

Instructions:

Preheat your oven to 220°C. Combine pumpkin, onion, zucchini, and garlic in a roasting pan. Drizzle with lemon juice and oil, then season with salt and pepper.
For the stuffing, combine couscous and apricot in a heatproof bowl. Pour boiling water over while stirring gently with a fork. Cover and let sit for 5 minutes until liquid is absorbed. Fluff grains with a fork, then mix in egg white, mint, pine nuts, and lemon rind. Stir until well combined.
Lay the lamb roast on a clean surface. Make a horizontal cut from the center towards the thicker end without cutting through. Open the lamb flat. Spread half of the couscous stuffing down the center. Roll up the lamb tightly starting from the thicker end to enclose the filling. Use unwaxed white kitchen string to tie and secure at regular intervals. Place the lamb on the vegetables in the pan. Repeat with the second lamb roast and stuffing. Season generously with salt and pepper.
Roast the lamb in the oven for 40 minutes for medium doneness or until cooked to your preference. Transfer the lamb to a plate, cover with foil, and let it rest for 5 minutes.
Slice the lamb thickly against the grain. Plate the vegetables alongside the lamb for a delicious presentation.

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